THE ART OF HOME 

GANDY MAKING 



WITH ILLUSTRATIONS 




PUBLISHED BY 

THE HOME CANDY MAKERS 

CANTON, OHIO 



(K 



Copyright 1913 
by 

e Home Candy Makers 
Canton, Ohio 



2'C!.A35 79 76^ 

No JL 



TO THE 

LADIES OF THIS COUNTRY 

WHO ARE FOND OF GOOD 
CANDY AND DESIRE TO 
LEARN THE ART OF 
MAKING IT, THIS VOLUME 
IS DEDICATED. 



INTRODUCTION 



In presenting to you, our third edition of "The Art of 
Home Candy Making," we can safely say, that a more com- 
plete or practical book, on Home Candy Making, cannot be 
found. We strive not only to give you a larger variety of 
the finest candies that can be made, but. to make each recipe, 
so thorough and simple that anyone with a little study before 
making them, can make every piece in this book with little or 
no trouble at all. 

In presenting a thermometer with each book and telling 
you how to use it, we lessen the work to such an extent, that 
"when once using one, you would never attempt to make candy 
without it. In using a thermometer in candy-making, all it is 
necessary for you to do, is to put it down in the kettle in the 
boiling candy, and when it registers the required degree, the 
candy is done and cannot possibly be wrong. 

Every batch you make will be just the same, as we give 
you the exact degree to cook every recipe. This book is in- 
tended for those who make candy at home, and does not con- 
tain a single recipe, but that may be made right at home in 
your own kitchen with a very small outlay for tools, other 
than for cooking material. 

We have endeavored to make all things clear to you, but 
we must insist that you read each recipe over and study it 
carefully before starting to cook, if you wish success. 

With this explanation we think you will agree with us 
that this is the most complete book on home candy making 
ever written. 

Hoping you will make a success of your efforts, and with 
our assistance in answering all questions you will surely do 
so', we remain, 

Very Truly Yours, 

THE HOME CANDY MAKERS. 

Canton, O. 



GENERAL INSTRUCTIONS 



After reading the introduction to this book, you will un- 
derstand that it is not written for professional candy-makers, 
but for those who make candy at home ; and consequently it 
is necessary to go into every little detail, which of course, will 
make these instructions rather lengthy. 

We will endeavor to make them as plain as though we 
were holding a personal conversation with you, and explain 
to you, how to put the style and finish to each piece of your 
home-made candies, that will equal any of the finest grades 
of candy that are made today. 

In reading these instructions, do not get the idea that 
any single one of these recipes are too difficult for you to 
make, for you will find they are very simple when once you 
have begun. 

An}^ of these may be cut down or increased as you desire, 
but always use the same proportions, and cook the batch to 
the same degree. Remember, the degree is always the same, 
no matter how large or small you make your batches. 

Do not think it absolutely necessary to get everything in 
the line of tools that we mention in this book, to have success 
with your candy, as it is not. For our whole aim is to teach 
you how to make your candies with as little expense as pos- 
sible. But to" those who wish to go into it a little deeper than 
others, or who make their candy to sell, it would be well for 
them to have as many of these tools as possible, for while not 
being a necessity, are a great convenence." 

These candies can be made at an average cost of from 
eight to fifteen cents per pound for the matreials used in 
them. In bon-bons the cost is considerably lower than in 
chocolates as you will find out. 

This chocolate coating you will use for dipping, is very 
expensive, but you will find your chocolate creams cost you 
about fifteen cents per pound in the end; and they are the 
same grade of chocolates that you pay from sixty to eighty 
cents per pound for in the best candy shops. 



5 



There is no way to cheapen your coating chocolate, but 
one pound of chocolate will cover two to three pounds of 
candy, according" to the kind of candy to be dipped, as some 
are heavier than others. 

By bon-bons we mean the fancy colored ones with the 
fancy centers, and coated with bon-bon cream ; not chocolate 
coated ones, as we call those chocolate bon-bons. 

The cooking question, which is three-fourths of candy- 
making, is here solved by the use of the thermometer, which 
accompanies this book. By cooking your candy with a ther- 
mometer, you are not only exempt from burning or over- 
cooking your batches, but your candy will always be exactly 
the same ; and after you have made the bon-bon cream alone, 
you would not take many times the cost of this book for 
your thermometer, if you thought you could not procure an- 
other. 

If at any time you have trouble with any recipe, look and 
see if you have followed the instructions exactly as written, 
and if you have and it does not act right, drop us a line, en- 
closing a stamp for reply, telling us in as few words as pos- 
sible, how it acts and where it is not right, and we will write 
at once where your trouble is. If one of your batches shows 
signs of turning to sugar or gets gritty, simply try it again 
and use a little more glucose than called for in the recipe. 
But we know that if you follow the instructions and read 
every recipe carefully before making it, that you will never 
have any trouble, as we make these candies ourselves every 
day, and we know that these recipes are correct. There- 
fore we repeat, that you must be exact in your weighing and 
the degree you cook the batch to, if you wish success. 

These candies can be seen at any time, at either of Mr. . 
Xed. R. Goldberg's stores in Canton. O. 

In giving you the following recipes we will no donbt shat- 
ter a great many ideas that you now have in regard to home 
candy making ; especiallv as to the style of cooking, size of 
batch, and length of time you keep your fondants after being- 
made. 



6 



In making your Christmas candies, commence from three 
to four weeks before hand, and make your chocolate creams 
first, as they will keep perfectly for that length of time, and 
even longer. Make your bon-bon cream at least two weeks 
before Christmas, and let it have a few days to season before 
making- it into bon-bons. It will keep for six weeks in cold 
weather if necessary and all you have to do is to' dampen the 
cloth about twice a week, and keep it in a cool, dry place; 
if you wish to make bon-bons or wafers at any time, just go 
to the crock, take out as much as you need, replace the cloth, 
and it is ready for the next time. 

If you have a fair sized slab, you can make at least a 
hve-pound batch of fondant at one time, but if you use a 
platter to cool it on, we would not advise you to make more 
than about two pounds at a time, as it will not cool quick 
enough, and is then liable to grain. 

If you ever have a batch of fondant so grainy that you can- 
not use it, simply cream it up and use it for fudge or caramels 
in place of sugar as the recipe calls. 



A FEW WORDS ABOUT THE 
NECESSARY TOOLS. 

The number of tools absolutely necessary for making 
candy at home, are very few outside of your ordinary cooking 
utensils. But Ave will mention a few of them here, so that 
you may know just what to get in case you care to purchase 
them. 

The Thermometer — You already have, (see article on 
"How to Use the Thermometer.") 

Marble Slab — The next most important thing both for 
its usefulness and convenience is a marble slab. While it is 
not absolutely necessary to have one, we would advise every- 
one to make an effort to get one. Almost any size or kind 
of a piece of marble will do. If you have an old marble top 
stand, dresser or some other piece of furniture with a marble 
top, use that. If you purchase one, see that it has a nice 

7 



smooth top, and the size about 18 x 18 inches. It does not 
matter if it is a little larger one way, but this is the. standard 
size. You can buy candy slabs most any size of any marble 
dealer very cheap. If you have a large stone platter, you can 
use that for nearly every kind of candy in this book ; but buy 
a slab by all means if you can. 

Steel Bars for Slab — Get four steel bars Ya x ^ inch in 
thickness, (they will cost you about thirty cents at any hard- 
ware store). Measure your slab before buying the bars in 
this way; if the slab is 18 x 18 inches, get two bars each 17 
inches long", then get two each 16 inches long; these bars are 
shorter than the first ones, so that they may be set in between 
the long ones, making as large or small a dish as the individual 
batch requires. 

Scraper — The best thing to use for creaming up the dif- 
ferent kinds of fondants is an ordinary wall paper scraper, 
which can be bought for ten cents at any hardware store. A 
wooden butter paddle will answer the purpose if you cannot 
get a scraper. 

Candy Paddle — A wooden paddle is better to use in stir- 
ring candy than a spoon, especially those candies that contain 
milk or cream, as they must be stirred continually while cook- 
ing to prevent scorching", and you are very liable to get burn- 
ed. Take a piece of wood about 15 inches long and about 2V2 
inches wide on the paddle end, and about ^2 inch thick and 
taper it towards the other end for a handle. Keep this paddle 
exclusively for stirring candy. 

Spatula — A spatula is a very convenient tool for the kitch- 
en and is really as useful for cooking as candy-making. It 
may be used for scraping out the candy kettle, cake bowl, re- 
moving pies or cookies from the pan, icing cakes and in var- 
ious other aw}rs. A spatula nine inches long will cost you 
about 25c at any hardware store. 

Kettle — Take a granite kettle holding about 2]/i gallons, 
and it will hold any size batch given in this book. Some can- 
dies boil up considerably and it is necessary to have a large 
kettle to avoid its running over. If you make only a pound 
or so of candy at a time, take a smaller kettle, so the syrup 



will not scorch and that the bulb of our thermometer will be 
well down in the boiling syrup. If possible get a round bot- 
tom kettle, which is better than a flat one, because there are 
no edges for the syrup to stick to, and it is much easier to stir, 
especially those that must be stirred while cooking. 




Funnel 

Funnel — If you make wafers frequently, you will find 
that a funnel will be a great help to you in dropping them, so 
that they will be uniform. Have a tinner make you one after 
these directions : Shape a piece of tin 8 inches long like a 
cornucopia, 6 inches at the top and tapering to the opening 
at the bottom, which should be H of an inch in diameter: the 
handle should be about 5 inches long- and shaped like a dipper 
handle. A round stick, a flag stick, tapered to fit the opening- 
is used in dropping the wafers This funnel is also used for 
dropping the cream centers for chocolate. (See article on 
"How to Mold in Cornstarch.") 



Candy Hook 

Candy Hook — In making all kinds of taffy, a hook is the 
best thing to pull it on, for taffy which is pulled in this man- 
ner, will be lighter and more fluffy than if pulled with the 
hands alone. Any blacksmith can make you one very cheap 
in this manner: Take a piece of tinned iron 17 inches long, 
and y 2 or ^4 inch in diameter ; commence a little over half 
way down and bend it up like a fish hook. Have the other end 
flattened out a little and have two holes bored about two 
inches apart so you can screw it on the wall. 

9 



Gloves — A pair of canvas gloves with a buckskin face, 
slightly greased is a great protection to the hands when pull- 
ing taffy or spreading out the different kinds of hrittles. If 
they stick to your taffy, just dust them with a little cornstarch 
or flour. 



Double Boiler 

Double Boiler — It is not absolutely necessary to have a 
double boiler, but it is a great convenience to have one holding 
about a pint or a little more, in which to melt the fondant 
or chocolate. You may substitute an ordinary bowl and a 
pan of hot water in which to set it, and obtain the same 
results. 

Dipping Wire — This is used in dipping bon-bons and ac- 
companies the book. (See article on "Bon-Bons.") 

Plaster of Paris Moulds — These moulds accompany the 
book and are used for making the centers for chocolates. (See 
article on "How to Mold in Cornstarch.") 



HOW TO USE THE THERMOMETER. 



Thermometer 

The first thing necessary for you to do is to test your 
thermometer. They a i "e supposed to register exactly 212 



10 



degrees in boiling- water, as this is the standard they are made 
by; but in different altitudes, water boils at different degrees, 

so they are very liable to vary somewhat. The different de- 
grees given in this book, to which it is necessary to cook the 
candies to, are based on the supposition that your thermome- 
ter registers exactly 212 in boiling wster; so that if it regis- 
ters either higher or lower than that, you must allow for the 
difference. 

Learn to read it accurately the first thing you do'. Put 
some water in a kettle on the fire, and as soon a> it comes to a 
boil, set your thermometer down in it with the bottom of the 
thermometer as near the center of the pan as possible, and 
let it lean over against the side. Let it remain there for a 
few moments and then look and see what it registers, and if 
it is exactly 212, always cook every recipe in this book to just 
the degree called for. It does not matter how long you let 
it remain in the boiling water, it will never go any higher af- 
ter it comes to' a good boil. The reason is this, that the water 
will evaporate if you allow it to boil long enough, and conse- 
quently it can never get any hotter. In candy there are other 
substances which, as the water evaporates, keep getting hotter 
and retain the heat, and for that reason the mercury in the 
thermometer will naturally rise higher than 212. 

If your thermometer registers lower than 212 degrees in 
boiling water, notice very carefully just how many degrees 
it is off, and simply deduct that many degrees from the num- 
ber given, to which each recipe must be cooked. 

If it registers higher than 212, add the number of degrees 
it registers over 212, to the amount given for each recipe. For 
example : Supposing your thermometer should register 209 in 
boiling water. It would consequently be three degrees too 
low, and in cooking your candy, simply deduct three degrees 
from the number called for in the recipe. That is, if you are 
making fondant, which called for 240 degrees, only cook to 
237, and it will be exactly the same as it would be, if you 
cooked it to 240 with a thermometer registering 212 in boiling 
water. In case your thermometer registers over 212, simply 
add the difference in the same manner as we have directed 
you to deduct, in case it was too low. 

11 



To avoid mistakes and spoiled candy, we would advise 
you to mark each recipe as soon as you have tested your 
thermometer. 

In using it in candy, put it in the kettle just the same as 
directed for testing in boiling water, and it is always neces- 
sary to have enough candy in your kettle to come up over the 
bulb, or it will not register accurately. W e mean by this, that 
if you cook only a small amount of candy, you must put it 
in a small kettle, so it will be deep enough to' cover the bulb 
of the thermometer. 

If the candy should cook up on the thermometer so it 
would cover the degree to which you intend it, just raise the 
thermometer a little, being very careful not to lift the bulb 
out of the syrup, wet your finger, pass it over the glass tube, 
and you will have no trouble in reading it. 

In cooking fudge and such candies in Avhich you use milk 
or cream, they will always boil up high on your thermometer 
at first, but by the time it is cooked enough to register the 
right degree, you will find it has boiled down enough, so the 
degree mark will be above the syrup, but you must wet your 
finger and wipe off the glass before you can read it. 

When cooking candies that require stirring, occasionally 
slide the thermometer around the kettle and stir where it 
stood, to prevent scorching, being very careful not to lift the 
bulb out of the syrup. 

While the thermometer is tested, and is subject to sud- 
den changes of heat, it is always advisable to warm it slightly 
before putting it into the boiling syrup. The thermometer is 
too expensive to take any risks. There is no danger of its 
breaking when put into the boiling syrup, for that is the use 
for which it is intended. 

Always remember when making candy, that as soon as 
the thermometer registers the right degree, lift it out of the 
syrup very quickly, and set it in a pan of water and get your 
batch off the fire as soon as possible. You must move quickly, 
or the candy is liable to go up one or two degrees and that is 
sufficient to spoil your batch. 



Never put it in cold water after taking it out of the batch, 
but have a pan of warm water ready so you can set it in as 
soon as your batch is done. This will keep your stove from 
getting smeared and also protect your thermometer. The 
thermometer will never make a mistake if you read it cor- 
rectly. 

Few people are aware that professional candy-makers 
use a thermometer, and are under the impression, that all can- 
dies are tested in cold water, better known as the hand test. 
Until a few years ago, the candy thermometer was almost un- 
known and candy makers everywhere used the hand test ; but 
when the thermometer was introduced for candy-making, they 
were quick to see the possibilities of such an invention and 
abandoned the water test, because by cooking with a ther- 
mometer, the candy Avas always the same, no batches too hard 
or too soft, as was the case with the old way. 

We will give you the different hand test degrees as com- 
pared with the degrees on a thermometer : 

Hand Test. Thermometer. 



MATERIAL USED FOR CANDY MAKING 



Sugar. In all the recipes that call for sugar, use gran- 
ulated sugar unless otherwise specified. 

When cooking a small amount of sugar a small pan 
should be used or else the pan should be placed on an addi- 
tional ring, so that the fire will only strike a part of the bottom 
of the pan. The heat should never strike the pan above the 



Pearl _, 

Small Thread 

Large Thread 

Blow 

Feather 

Small or Soft Ball___. 
Large or Hard Ball 
Small or Light Crack 
Hard Crack 



_220° 
..228° 
_236° 
..240° 
_242° 
_244° 
„250° 
-244° 
_284° 



13 



sugar, this causing- it to bake on the sides of the pan and some- 
times dissolving the pan. 

Slowly cooked sugar makes tough and sticky candy, so 
that candy of any description should be cooked as rapidly as 
possible. 

Confectioner's Sugar, sometimes called XXXX, is espec- 
ially- ground for candy making purposes. XXX sugar is a 
coarser grade and is not as satisfactory as the XXXX sugar. 
Pulverized sugar cannot be used as a substitute and give sat- 
isfactory results, because it hardens. 

Water. Always use cold water when making candy. The 
quantitv of water used must be regulated according to the 
sugar. 

Milk. Use fresh milk in preference to Pasteurized or 
sterilized milk, because it is not so liable to curdle. 

Glucose is a very thick, transparent,, tasteless liquid ex- 
tracted from corn; it is usually of a yellow tinge. Very few 
people know how glucose is made and are under the impres- 
sion that it is an injurious adulteration. Because glucose is 
used extensively in cheap candy, there is a certain amount of 
prejudice against it. By using glucose sparingly in certain 
candies it imparts a smoothness and also prevents any stirred 
candy from turning to sugar. 

It may be purchased from any confectioner that makes 
his own candy. W nen purchasing it, it is necessary to take 
a bucket or jar, because it must be put into something that 
will be easy to' get it out on account of its sticky qualitv 

In putting it into the kettle, first weigh the kettle with 
the paddle, take out the glucose with the paddle and when you 
think you have the required amount, weigh the glucose, ket- 
tle and paddle. If you do not have scales to weigh it, be very- 
careful not to use too much glucose, because it will spoil some 
candies. 

Glucose is easily handled in cold weather, because it gets 
very thick. Dip your hand in cold water, scoop out a small 
quantity of glucose, keeping your hand moving all the time; 
by doing this it will not stick. 

14 



One pint of glucose weighs one and a half pounds. 

Corn Syrup, which is ninety per cent, glucose, may be 
purchased at almost any grocery and may be used as a substi- 
tute for glucose. Use a little more than the amount of glucose 
called for. Corn syrup is of a yellow color, consequently all 
of the candies in which it is used will be of a cream color. 
(See cream of tartar.) 

Acetic Acid. The addition of acid in candy, "breaks the 
grain" of the sugar, and brings out the flavor. 

It may be purchased at a drug store. Ask for No. 8 and 
five cents worth will last a long time because it is only used 
for making fondant and oriental creams. 

Cream of Tartar. (Substitute for glucose.) As a rule a 
fourth of a teaspoonful of cream of tartar is used for every 
five pounds of sugar in making various kinds of candies, such 
as butterscotch, brittle, center cream ; it may also be used for 
making a grainy fudge, which is the only exception when it 
is used in a stirred candy. 

Japanese Gelatine, a vegetable gelatine, is used in making 
the various jellies. The ordinary gelatine cannot be used as 
a substitute. 

Nonparaf must be used instead of parafine in all candy 
made for sale, on account of the pure food laws. It is used in 
chewing taffy and caramels ; it keeps them in shape and pre- 
serves their good qualities. It may be omitted, but by so 
doing a certain chewing quality of the candy is destroyed. 

Chocolate. Only coating chocolate should be used for 
candy making because it is stronger in flavor and imparts a 
delicate taste such as no other kind does. It may be bought 
of any confectioner, who makes his own candy, in ten pound 
cakes. 

Flavors. The best candies may be spoiled by using cheap 
flavorings, and we strongly advise you to buy the very best. 
Only a few drops are required for flavoring candies and. by 
buying a few at a time you will be able to have a large as- 
sortment in a short while. 



15 



Color Pastes may be used for coloring ice cream, cakes, 
icings and desserts and they add a dainty touch to an other- 
wise ordinary dish. Those that are used for candy making 
are adapted for all other needs, are pure and strong, so that 
a two ounce jar will last a long time. Colors seem to be a 
necessity when making bon-bons, and we offer you a variety. 
Leaf green, fruit red, golden yellow, damask rose, caramel, 
violet, chestnut, mandarin orange and imperial blue. 

Color pastes which we sell are made from vegetable col- 
orings and are guaranteed under the pure food laws. 

Almond Paste is used as centers for bon-bons. ' 

Paper. Waxed or oiled paper. You may use the ordi- 
nary waxed paper that is found in all stores for covering but- 
ter, etc. Waxed paper is used to line candy boxes and also 
for wrapping candies. 

Wafer Paper. For dropping purposes, a heavier paper is 
required, such as is found in cracker boxes, cookies, etc. Save 
all these papers, iron them flat and they will answer the pur- 
pose and save- you the expense of buying wafer paper. 

Rice Paper is only used when making nougat, and can be 
bought at a confectioner's. 

Wax paper bags are a neat and sanitary way of putting 
up salted and fresh nuts. 



HOW TO CRACK NUTS AND PREPARE TOPS 
FOR BON-BONS. 

It is more convenient to buy yo'ur nuts already shelled, 
although it is more expensive. English walnuts are probably 
used more than any other nut, for tops of bon-bons and cen- 
ters also. It is probably better to purchase these with shells 
on and crack them yourself, as they are very easily cracked. 

In purchasing these nuts, get the smallest ones possible, 
as the smaller they are the prettier they will look on your 
candies. We advise you to always keep your bon-bons small 
in size. 

16 



The California English walnuts do not crack out as pretty 
as the Grenoble nut does, as the meat in them is a much pret- 
tier shape and rougher on top, and looks much nicer on the 
bons-bons. The Grenoble nut is an English walnut, imported 
from Germany, and you may always distinguish them from 
the fact that you can stand them on end; while a California 
English walnut is so pointed at the ends that it will not 
stand up. Crack carefully on the side which does not have 
the ridge running down it, as then the halves will come out 
perfectly whole. The ones that break may be chopped up 
and saved, to be used in the centers of the bon-bons. 

Almonds are very easily cracked and you will have no 
trouble with them. Always crack hickory nuts on the edge. 
Black walnuts should be cracked on the broad side, as you 
never use them only in small pieces, and it is not necessary to 
use any care in cracking them. In some candies, these wal- 
nuts are finer than any other nut, as they give the candy a 
peculiar flavor, especially in caramels and different tarries. 
These are the ordinary walnuts that grow wild all over the 
country. 

Pecans are a very hard nut to get out whole, but if you 
purchase as large thin-shelled ones as possible, put them in a 
pan, pour cold water over them, let them stand for about five 
hours, then pour off the water and let stand for a while, or 
even over night until they dry off on the outside, you will then 
be able to get the meats out very nicely without them breaking- 
much. They are a very brittle nut, but by soaking them as di- 
rected, they do not break very easily. Crack on the side which 
does not have the small vein running from end to end, taking- 
care not to hit them too hard, and you will find that the halves 
will split open very nicely; and if you will use a little care in 
removing them from the shell, by using a knife with which to 
loosen them around the edge, you will be able to get a great 
many of the halves out perfect. 

Use the perfect halves for the tops of your bon-bons. Pick 
over the broken ones and save the largest pieces of them with 
which to make Chocolate Pecan Fritters (see recipe), and the 
small pieces you may chop up fine and use for centers. It 



17 



takes about two pounds of unshelled pecans, almonds, or Eng-\ 
lish walnuts, to make one pound of shelled meats. 

For peanut candy, always get if possible, the small un- 
roasted Spanish peanut, and they may be purchased of any 
confectioner or candy factory, and at a great many of the large 
stores. They come already shelled and should cost you from 
twelve and one half to fifteen cents a pound. These nuts are 
much finer in flavor than the large peanut, and by using the 
raw ones and roasting them in the candy as we direct you in 
the recipe, you will find the flavor of your candy much nicer. 
Of course, if you wish to use peanuts for the centers of bon- 
bons or chocolate cream's, any kind of roasted ones chopped 
up will answer the purpose. 

In chopping your nuts, it is much better to lay them on 
the table and use a butcher knife with which to cut them up, 
than it is to put them in a bowl and use a chopping knife ; as 
by chopping them in a bowl, you are unable to get them so 
uniform, as the ones at the bottom will be chopped up into a 
fine pow^der, for which you have no use, before the ones on top 
are small enough. By cutting them up with a knife as direct- 
ed, you will be able to get them all about the same size. You 
will see the advantage of this after trying it once. 

Pistachio nuts make one of the prettiest tops you can 
find for bon-bons. They are a small, dark green nut, which 
may be purchased at a great many large grocery stores in 
cities, if you live convenient to one. Also some confectioners 
have them on hand, but not many of them. They are an ex- 
pensive nut, but a few of them go a great ways, as they must 
be split in two. After splitting them open, save the prettiest 
halves for the tops of the bon-bons, and all broken and off- 
colored ones you may chop up very fine, and use for sprink- 
ling over the tops of your pink bon-bons and they also look 
very pretty sprinkled over chocolate creams before the choco- 
late hardens. 



18 



BON-BON CREAM (FONDANT). 




Have all of these articles conveniently at hand : Place 
the table in a position where the air will strike it on all sides 
from a door or window. Be sure that it is level and that you 
can pass around it. Arrange the kettle in the most conven- 
ient manner, so that when you lift it off the stove you will not 
have to turn it about or jar it unnecessarily, as this is sufficient 
to spoil the syrup. 

BON-BON CREAM. 

5 pounds Granulated Sugar. 

6 drops Acetic Acid. 
1^2 pints cold Water. 

Put the sugar and water into the kettle and place it over 
a HOT FIRE (it must boil quickly and not be allowed to 
simmer), and stir constantly until it commences to boil. It- 
is not necessary to stir quickly, but the sugar must not be 
allowed to settle. USE THE WOODEN PADDLE or spoon 
to stir with, and splash the syrup against the sides of the ket- 
tle to wash down the granulations. Just before the syrup 
begins to boil, wipe down the sides -of the kettle with a damp 
cloth and BE SURE THAT THERE ARE NO GRANULA- 
TIONS ON THE SIDES OF THE KETTLE, because, un- 
less they are removed they would make the fondant gritty. 
NEVER STIR THE SYRUP AFTER IT BEGINS TO 
BOIL. NEVER JAR OR MOVE THE KETTLE WHILE 
THE SYRUP IS COOKING. 



in 



When the syrup begins to boil, add the acetic acid. Drop 
it on a spoon because you might not drop it accurately. TOO 
MUCH ACID would spoil the candy. Put the lid on the ket- 
tle and let it steam for several minutes. This is done so that 
the steam will wash down the sides of the kettle and remove 
some remaining grains of sugar that might be sticking to the 
sides. IT IS VERY IMPORTANT THAT ALL OF 
THESE GRAINS SHOULD BE REMOVED. Do not re- 
move the lid until the steam is coming out freely around the 
edges, because it does not matter if the lid is left on a little 
longer than three minutes. Remove the lid and put in the 
thermometer, so' that the bulb is covered with the syrup. The 
thermometer may be read easier if it is fastened to the kettle 
by the hook on the back of the case. If a black scum appears 
on the surface do not disturb it until it gathers into a bunch, 
then carefully remove it by using a spoon and do not disturb 
the syrup. 

While the syrup is cooking, prepare the slab by washing 
it with a damp cloth. Do not dry it and NEVER GREASE 
THE SLAB WHEN MAKING FONDANT. Place the bars 
in position. If you use a platter instead of a slab, it must be 
ice cold. 

When the thermometer registers 240 (remember to make 
the correct allowance if your thermometer does not register 
212 in boiling water), remove it quickly. See that your way 
is clear, lift the kettle off the stove and carry it to' the slab, 
taking great care not to shake the syrup. Pour the syrup 
on the slab, beginning in the center at one end of the slab, 
pouring down toward the corner and while doing- this, keep 
the kettle as close to the slab as you can, and at the end, 
quickly tip up the kettle so that it will not drip. NEVER 
ALLOW THE LAST OF THE SYRUP TO DRIP OUT 
OVER WHAT YOU HAVE ALREADY POURED ON 
THE SLAB. NEVER SCRAPE OUT THE OETTLE, be- 
cause these drops and scrapings will granulate, and when the 
syrup is cold there will be sugared spots on top. If this should 
occur, they must be removed before the syrup is worked, be- 
cause they would make the fondant gritty. NEVER MOVE 
THE TABLE OR PLATTER WHILE THE SYRUP IS 



20 



COOLING AS THIS WOULD RUIN THE CANDY. Al- 
low the syrup to remain on the slab until cold. Test it by us- 
ing the back of the hand, as it is more sensitive than the palm. 
WHEN THE SYRUP IS COLD IT IS READY TO BE 
WORKED. Then it should be as smooth as glass. 

WORKING THE FONDANT. 

Remove the bars by running- a corner of the scraper be- 
tween them and the syrup. 

With the scraper or wooden paddle commence by scoop- 
ing or turning the syrup toward the center so as to get it into 
a mass in the center of the slab, as shown in Fig. 1. Continue 
turning it over and over; always work from the edge and keep 
the scraper in the position of Fig. 1. The mass will move 




Fig. 1 



from one end of the slab to the other, but by always working 
around the edge, you will be able to keep the syrup in a mass 
and prevent it from spreading- over the slab. Each time that 
you turn up the syrup, scrape the slab clean and turn the 
scraper up and over the mass as shown in Fig. 2. This move- 4 
■ment removes the syrup from the scraper and when it works 
up to the handle, clean the scraper with a knife. Sugar will 
soon appear on the under side of the scraper, but this is only 
an indication that the syrup is reaching the creamy stage, when 
it will become much thinner and easier to work ; also it will 
require more rapid working to prevent it from running off 
the slab. (Fig. 3.) 

21 



Fig. 2 

A\ hen this stage is reached, work rapidly and in a short 
time it will become harder and finally become a hard ball when 
it is finished (Fig. 4). Scrape off any remaining particles on 
the slab ; clean the scraper, and put this sugar on the batch. 
Wring out a heavy cotton cloth out of COLD WATER (such 
as a piece of toweling), so that it is damp, and place this cloth 




Fig. 3 
22 



over the fondant on the slab ; tuck it in on all sides, allowing 
it to remain for a half hour. This sweats or seasons it and 
mellows the fondant. Remove the cloth and your efforts will 
be rewarded by a mass of snow-white fondant, smooth as vel- 
vet. Cut it into chunks and put them into a crock or stone 
jar. Wet the cloth, (wring it out well), and lay it over the 
top of the crock. It must not touch the fondant, because the 



Fig. 4 

cloth will draw the syrup and absorb the moisture of the fon- 
dant. In three days it will be ready for use. 

The fondant may be kept six months in a dry, cool place. 
Keep the cloth moist. You may have the delicious bon-bons 
at any time, as the fondant is always ready for immediate use. 

If, after you have poured the syrup on the slab, you find 
that some scum has poured out with it, remove it just before 
you begin to work the syrup, because it will then be cold and 
there will be no danger of spoiling it. 

If, when you begin to work the syrup and you find there 
are granulations on the bottom of the slab, or through the 
syrup, it indicates that you disturbed the syrup while cooking, 
jarred it too' much when pouring it out, cooked it too high or 
did not cool it rapidly. If this should occur, work the syrup 

23 



according to the above instructions and the sugar may be 
used for cooking purposes or for any kind of candy EXCEPT 
FONDANT. 

You never beat the fondant, but it may be kneaded before 
putting it into the crock, if you wish to make it finer grained. 

When the fondant is kept for any length of time, a crust 
forms on top, if the cloth becomes dry, which may be melted 
with the rest of the fondant. It is not spoiled. The contact 
of the air is the cause of this crust forming:. Moisten the 
cloth and the crust will soften in a short while. 

IMPORTANT: Never begin to work the syrup until it 
is cold. This is one of the secrets of perfect bon-bon cream. 

Before you pour the syrup on the slab, wet your hand a 
little in cold water and moisten the slab, but do' not get it too 
wet. 

If any of the syrup should run out, hold something at 
the place where it is running out underneath the bars (for a 
minute or two) until the syrup hardens a little and it will 
stop running out. NEVER PUT THE SYRUP THAT HAS 
RUN OUT IN THE BATCH ON THE SLAB, BECAUSE 
IT WOULD MAKE THE WHOLE BATCH GRAINY. 

Always use the same side of the slab for fondant, and 
this side must never be greased. 

Bon-bon cream should always be covered, so that it does 
not dry out. 

It should not be used the same day that it is made. 

Don't allow the batch to get too cold, as that takes all the 
life out of the sugar. 

The crock may be covered with wax paper and a lid. 

Do not make a batch larger than what you can cool 
quickly on your slab, because it will take too long to cool 
properly. Sugar that is cooled slowly loses its strength and 
after it is melted, it will not keep a good string, and also will 
be dull looking within a few days. 

If the fondant in the crock becomes hard from neglecting 
to keep the cloth damp with which it is covered, wet the 



24 



cloth, squeeze it slightly and place it over the crock. The 
moisture will be taken up by the fondant, which will be as 
good as before the moisture was evaporated. 

If you should be so' unfortunate as to spoil a batch of 
fondant, you can use the sugar for most any kind of candy, 
except fondant or orientals, by simply using the grained fond- 
ant in place of sugar. 

MAPLE FONDANT. 

2 pounds Maple Sugar. 
1 pound Granulated Sugar. 
1 pint Water. 

If you cannot procure the maple sugar, use the following- 
recipe : 

4 pounds Maple Syrup. 
1 pound Granulated Sugar. 
3/2 pint Water. 

Maple fondant is made in the same manner as bon-bon 
cream. There is no acid used with the maple fondant. 

It is more sticky than the white fondant, but is delicious. 

COFFEE FONDANT. 

1 pound Sugar. 

2 drops Acetic Acid. 
1 cup strong Coffee. 

Follow the directions given for bon-bon cream. 

FILLINGS FOR BON-BONS. 

You may use fillings of any kind you are particularly 
fond of, but we will mention a few, so as to gi\<e you an idea of 
the different kinds, and will tell you how to use them later on. 
One of the finest fillings is composced of candied cherries and 
candied citron ground up together, or chopped very fine. If 
you should have a food grinder in the house, use that for this 
purpose ; but if you have none, a chopping knife and bowl will 
answer the purpose. About two parts cherries and one part 
citron makes a fine combination, but you may use any propor- 
tion you wish. A small amount of candied orange peel ground 
with them, gives a peculiar flavor, which is liked by many 



25 



Any kind of candied fruit, such as pears, plums, limes, or pine- 
apple, ground very line, make a nice filling. Figs, after re- 
moving the hard part around the stem, then ground up alone 
or with a little orange peel added to them, make a very line fill- 
ing. In fact, most any fruit of this order, such as raisins or 
dates, will do, but they are not so nice as the French candied 
fruits. It is best to prepare quite an amount of these different 
fillings while you are at it, as they will keep indefinitely with- 
out drying out, if put in a small jar of some kind with a tight 
cover on it. By doing this you will save a great deal of time 
and trouble, as your fillings are always prepared for you, and 
any time you wish to make a few bon-bons it will not be neces- 
sary to stop and grind your fillings. 

Almond paste, which may he purchased at any bakery 
where they make macaroons, makes a very fine filling. It is all 
prepared when you buy it, and is to be worked in with the bon- 
bon cream the same as the chopped fruit. It is not expensive, 
and will also keep for a long time in a closed jar. 

Ground pecans, English walnuts, hickory nuts, and Brazil 
nuts (sometimes called nigger toes), are about the best nuts 
to use for centers. It is also best to grind as many of these at 
a time as possible, as they will not spoil in cold weather. Fresh 
grated cocoanut may also be used, by working it in your bon- 
bon cream, for centers of cocoanut bon-bons ; but Ave will tell 
you a much nicer way to make a cocoanut filling later on. Any 
bon-bon with the ground fruit center in it will keep fresh much 
longer than one in which you use only nuts. You will find that, 
if you put enough ground fruit in the centers, after your bon- 
bons are a week or ten days old, the}' are very soft and sticky 
inside, which is caused by the fruit sweating, and are delicious. 
Some people will wonder how you were ever able to get a cen- 
ter so soft. 



26 




27 



HOW TO MAKE BON-BONS. 



As nearly all bon-bons are made in the same manner, we 
will explain very carefully how to make one or two kinds, and 
after you understand the idea, you may make any shape, color, 
or flavor you desire. W e will now tell you how to make pink, 
rose flavor bon-bons, in several shapes. Take a small amount 
of bon-bon cream, and from one third to one half as much 
ground cherries and citron (see article on Bon-Bon Fillings) 
as you have bon-bon cream, and with your hands work and 
knead them well together. This center, especially, is very 
sticky, and you will be obliged to work enough XXXX or con- 
fectioners' sugar into it to make it stiff enough so that you can 
mould it up into different shapes easily. Right here we will 
say that in getting the XXXX sugar, do not allow them to give 
you XXX sugar, as it is a little gritty, while XXXX sugar is 
as smooth as flour. Of course, if you cannot obtain XXXX 
sugar the other will do, but is not so nice. 

After you commence kneading this bon-bon cream and 
fruit, add a little sugar at a time, knead it in well and as 
soon as you get the mass so it feels a little dry, it is read y 
to mould up. You must use a little judgment in doing this, as 
you only need work sufficient sugar into it to make it stiff 
enough so that the centers will retain their shape after being- 
moulded. If you wish any flavoring, put a few drops into it 
while you are working in the sugar. In centers where you use 
only chopped nuts, and no fruit of any ind, it is not necessary 
to use much, if any sugar at all, as the nuts have a tendency to 
make the cream work up dry. Sometimes bon-bon cream is 
stickier than it is at other times, so if necessary use the sugar, 
but never use any other than XXXX or confectioners' sugar. 

When worked sufficiently, cut off a piece and roll it with 
your hands into a long roll about as large around as a cigar; 
then cut in small pieces about one half inch long and roll each 
of them in your hands until they are perfectly round, then lay 
them on a piece of wax paper, and when they are all mould- 
ed, set them in a cool place for a while until they harden a 
little. We advise rolling out in this manner before cutting up 
to roll into balls, as it will enable you to get them all about 



28 



the same size. If you find upon starting to roll them into balls 
that it is still too sticky, you must knead in a little more sugar. 

Do not get the centers too large, as your bon-bons are 
much prettier when small. Bear this in mind in all bon-bon 
making, as most amateurs have a tendency to make their bon- 
bons and chocolates too large, and the more dainty your candy 
looks, both as to size and color, the better it tastes. After 
making part of them round, take the remainder of the mass 
and pat it out into a flat piece about one-half inch thick and 
cut it up in strips seven-eighths inch wide ; then take each 
strip and cut it into pieces about one-half inch wide and here 
you have oblong centers seven-eighths by one-half inch, which 
are for the centers of bon-bons, on top of which you put a nut. 
Remember, after these centers are coated they will be quite 
a little larger than this, and you must try and keep them small 
enough so that after they are coated, the half of an English 
walnut will almost completely cover the top of them. Of course 
if you use a smaller nut for the top, your bon-bons will neces- 
sarily be larger than the nut, and still they will not be large 
enough to look bad. The ones upon the top of which you use 
the half of a pistachio nut, must necessarily be considerably 
larger than the nut. W e give you these little details, as they 
improve the looks of your candy so much, and you will be able 
to make them to look pretty the first time, and not be obliged 
to experiment any in order to get the correct size. If you wish 
to use a pistachio nut on these, they are prettier if you cut 
these centers square, instead of oblong, making them about 
five-eighths or three-fourths inch each way. 

Experience alone will teach you as to how much bon-bon 
cream it will be necessary to melt up in order to cover the 
centers you have moulded. Put your bon-bon cream in the 
double boiler with boiling water under it, keep it on the fire and 
stir continually, that is, do not let it stand over a few minutes 
at a time without stirring, and when it is melted, flavor with a 
few drops of rose flavoring and color a delicate pink with Da- 
mask Rose coloring (Burnett's), by adding a little at a time 
until you have the desired shade. It will probably be neces- 
sray to add a few drops of cold water to your fondant while 
melting in order to make it thin enough. Add the water very 

29 



sparingly, as it does not require much to thin it, and if you 
get too much in, your bon-bons will not harden for you after 
being coated, and neither will they, if the cream is not hot be- 
fore dipping. Test it the same as you do center cream, by 
sticking your tongue to it, and you should not allow it to get 
as hot as you do the center cream. Practice alone will tell 
you about how thin it should be. You must have it so that 
when you dip the bon-bons out and lay them on wax paper, 
they will not stick to the dipping fork, but drop off readily, and 
as you lift the fork the cream will string out a little so that you 
may make any design you wish on the top. After dipping a 
a few, you will understand more about this and will have no 
trouble. As soon as thin enough, and colored and flavored, set 
the double boiler on your table, leaving it in the hot water to 
keep it warm. You must avoid sitting in a draught while coat- 
ing these, as this cream hardens very quickly. Now pick up a 
center, and with the dipping fork in your other hand stir the 
cream thoroughly on one side to break the crust which forms 
on top, then drop in the center, push it under with the fork, 
then stick fork underneath it so it will rest as near the end of 
the fork as possible, lift it up and scrape off most of the sur- 
plus cream hanging to it by drawing it over the enge of kettle, 
then quickly turn your fork over and lay the bon-bon on the 
wax paper, lift the fork, and with the cream that strings up 
with it, make the design on top, by twisting it in the form of 
a knot. Do this by moving your fork quickly in a circle. You 
will see by this, as you lift the bon-bon out of the cream, the 
side, or bottom rather, which you scrape off on the edge of 
the kettle, is the top of the bon-bon after you turn your fork 
over and lay it on the paper; so do not scrape it off too much, 
as it is necessary to leave a little cream hanging there in order 
to have some lift up with the fork with which to make the de- 
sign on top. 

This whole operation, after you set the cream over on the 
table to commence dipping, must be done very rapidly, and 
you will so'on learn to drop these centers in, lift them out, lay 
them on the paper, and make designs, with almost one contin- 
ual motion, which is very necessary, as the bon-bons harden in 
a few seconds after lifting them out of the cream, and must be 

30 



dropped from the fork very quickly or they will stick. You 
must stir this cream with a spoon occasionally while dipping",, 
and it is necessary each time you throw a center in, to break 
this crust with the dipping fork first. When your cream com- 
mences to thicken so that they do not drop readily from the 
fork, add a few drops of cold water and stir it in well, and con- 
tinue the dipping. If you have had it off the stove for quite 
a while, it is better to set it back until the water under it boils 
again, then add a little cold water, take it off, and continue 
the dipping. In dropping these oft the fork, press it down so 
that your bon-bon will touch the paper, when it will stick a 
little, and you can easily lift your fork up. On these pink bon- 
bons, a little of the finely chopped pistachio nuts sprinkled o\ T er 
them, and pressed down slightly so that it will stick, makes 
them look very pretty. This must be done immediately after 
lifting the fork as they will harden in a feiv seconds. 

In coating the oblong centers, when you lift the fork, 
simply allow the cream that comes up with it to drop back on 
the bon-bon, then quickly lay on the half of an English walnut 
and press it down a very little These bon-bons do not stick 
to this wax paper a particle and are set perfectly in a few mo- 
ments after dipping them. They should be perfectly smooth 
all over, and very glossy, and will be like this if you have your 
bon-bon cream the right consistency when dipping them. 

All bon-bons are coated in the same manner, and after you 
have tried it once or twice it will be very easy, and you will be 
able to dip a great many of them in a few moments, as you 
must necessarily work rapidly after your cream is once melted 
up. These are the swellest bon-bons made, and putting the 
chopped fruit and nuts in the center in this manner, and dip- 
ping them as directed, seals them up perfectly air-tight, and 
consequently they will keep for quite a while. You may use 
any combination of nuts or fruit that you wish in these cen- 
ters, but always put in enough of either in order to have them 
taste sufficiently. We will now give a few ideas in regard to 
making other colored and flavored bon-bons, but if you have 
any ideas of your own you may adopt them. 

Many candy makers make fine cream, but spoil it when 
melting the same because no matter how good the cream is, 

31 



it can be spoiled when a little too' much heat is applied. It is 
also a great mistake to reheat the cream more than once with- 
out getting it too watery and it will then dry out in a short 
time. 

There is no dipping cream made that will keep the gloss 
for any length of time. 

Do not attempt to make bon-bons at night, because it is 
difficult to get the colors the right shade. A color may look 
dainty at night, but be hideous in day time, especially yellow 
and lavender. Colors and flavors should be delicate as the 
taste of the candy seems to improve with its appearance. 
When adding colors always add a little at a time. More may 
be added but none can be taken out. 

You will find from experience that it will always be nec- 
essary to melt more fondant than you will need to coat the cen- 
ters you have made, because you must have a certain amount 
in the double boiler in order to dip them successfully. As you 
get to the bottom you will find it thickens very quickly and 
you will have to add more water. Do not get into the habit 
of adding too much water while dipping the bon-bons as it will 
spoil their looks ; it is liable to' dilute the coating so that it 
will not be hard enough. 

If you have melted too much it is not wasted. Have 
some shelled nuts ready and coat them after you have finished 
with the centers, or flavor the remainingcream with either pep- 
permint or wintergreen, as these flavors will kill any flavor 
that you have used. With a spoon, drop it on wax paper in 
wafers. 

If, after you have centers for chocolate coating and do not 
wish to coat all that you have made, they may be dipped in 
melted fondant the same as any other center. 

If bon-bons become soft when brought into a warm room, 
it indicates that too much water was used when dissolving 
the fondant, or it was not heatd enough. 

LEMON FIG BON-BONS. 

Use chopped figs to mix with bon-bon cream for centers, 
and cut them oblong shape and coat with bon-bon cream, 
flavored with lemon and colored yellow. You will find Bur- 



nett's Golden Yellow Paste makes a beautiful color. It is 
better to make this color in the daytime, as it is very difficult 
to get the desired shade at night. You must get your coating 
a pretty deep shade of yellow or it will not show up well on 
the bon-bons. Either, an English walnut, or pecan, are very 
pretty on this bon-bon, and be sure to put it on just after you 
drop it from the fork, in order to have it stick. 

NECTAR BON-BONS. 

Make same as others, using chopped pecans with bon-bon 
cream for the centers, and flavor slightly with nectar while 
kneading it. Roll it into small balls and coat with bon-bon 
cream colored pale green, and flavored with nectar. 

VIOLET BON-BONS. 

Use any kind of chopped nuts to mix with bon-bon cream 
for centers, flavor slightly with violet if you have it, if not you 
may use nectar or vanilla. Make them round and coat with 
violet colored and flavored bon-bon cream. You will find when 
you are using violet colored cream with which to dip them, 
that by adding a small amount of the Damask Rose coloring 
to the cream after you get it a good violet shade, it will make 
them much prettier, as the violet shade will be a little brighter, 
more on the lavender order. 

PISTACHIO BON-BONS. 

Use almond paste mixed with bon-bon cream for the cen- 
ters, and do not use any flavoring, as the almond paste flavors 
it. Use about one-third as much paste as you do cream, in 
making the centers. It will be necessary to use more XXXX 
sugar in these than it is in the ones with nuts in, to enable you 
to get them stiff enough to retain their shape after cutting 
them in squares. Cut them in small squares as directed in first 
bon-bon recipe, and as soon as they dry a little, coat them in 
plain white bon-bon cream, flavored slightly with either pista- 
chio or almond flavor, and put one-half of a pistachio nut or 
small piece of angelique on the top. Of course you may use 
any kind of nut on these if you have not the ones mentioned, 
but the green and white make a very pretty combination. 

33 



These bon-bons are very fine and will keep for a long time. 
This same center, coated with bon-bon cream which has been 
colored a Mandarin Yellow (Burnett's), makes a very pretty 
bon-bon. 

COATED CHERRIES. 

Take as large and as round candied cherries as possible, 
and coat them in the same manner as you do the other centers, 
using a rose colored and flavored bon-bon cream for the coat- 
ing and sprinkle chopped pistachio nuts on top, or leave them 
plain if desired. These makes a delicious bon-bon, but will 
not keep as long as the others, as the coating becomes hard in 
a few days, whereas it does not on the ones with the chopped 
fruit or nut centers. 

ORIENTAL JELLY OR FIG PASTE BON-BONS. 

Buy some fig paste, or Oriental jelly, as it is similar, at 
any candy store, cut it in small pieces, and coat with any de- 
sired color or flavor of bon-bon cream you wish, or you may 
leave the pieces large and coat them, and when they are cool 
cut them in two with a sharp knife, and they make a very 
pretty bon-bon. 

MARSHMALLOW BON-BONS. 

Buy some marshmallows, as that is much cheaper and 
easier than making them, and coat with bon-bon cream same as 
other centers, and unless you are able to buy the very small 
marshmallows, it is best to cut them in pieces before coating 
them. You may color the coating in any manner you wish. 
Blanch a few almonds, split them open, and put a ha'f of one 
on the top of each bon-bon as soon as dipped, putting the flat 
side of the nut up, or you may leave them perfectly plain if 
you prefer to. 

MAPLE BON-BONS. 

Mix chopped nuts with either maple or white bon-bon 
cream for the centers, cut in oblong pieces, and coat with 
maple bon-bon cream, putting either a half of a pecan or 
English walnut on top of each. In melting your cream for 

34 



the coating, it requires no coloring or flavoring but simply 
use it just as it is, and this really makes the finest bon-bon 
there is made. 

COCOANUT BON-BONS. 

Mix fresh grated cocoanut with bon-bon cream for your 
centers, mould in balls, and coat same as others. Flavor and 
color coating as you wish, and as a great many prefer these and 
other cocoanut bon-bons coated with chocolate colored coating, 
you may do that by simply adding enough melted chocolate to 
your bon-bon cream after it is melted up to give it the desired 
color. These make a very nice bon-bon, but I will tell you 
later on how to make a cocoanut center which is far ahead of 
these, but a little more trouble. 

NUT BON-BONS. 

Take either English walnuts, pecans, or Brazil nuts, and 
coat them with bon-bon cream same as you do the other cen- 
ters. You may use any fla\ T or or color coating desired, but I 
think that the lemon flavored coating tastes the best on these 
nuts. Of course, if you use maple cream with which to' coat 
nuts, they are much nicer. 

Dates, with the seeds removed and then rolled up together, 
coated in the same manner, are very nice, and if you take a 
sharp knife and cut them in two diagonally after coating them, 
they look very pretty. 



CREAM WAFERS. 

All kinds of cream wafers, such as peppermint, winter- 
green, chocolate, and also maple, are made from bon-bon 
cream. Take the desired amount of fondant and put it in the 
double boiler, set it on the fire, keep stirring it, and when it 
has melted, flavor and color as you wish. 

If you make peppermint wafers, leave it just a plain 
white. In wintergreen wafers, add a small amount of damask 
rose coloring, to make them a delicate pink. 

If your cream is not thin enough to drop off the spoon 
readily, you may add a few drops of water, then drop out on 

35 



wax paper in small patties about as large as a half dollar. In 
dropping them out, if you have no funnel, you may use the 
spoon with which you stirred the cream, and try to take just 
enough each time on the spoon to make one wafer, but in 
case you dip out too much, when the wafer is the desired size, 
quickly turn your spoon up, in order to stop its running, and 
continue dropping them until your cream is too stiff to drop, 
when you may add a few more drops of water, stir in well 
and continue as before. 

If you use a funnel, heat it with hot water; push the stick 
down into the funnel until it fits the opening tightly, because 
the stick keeps the melted fondant from running through. 
Pour the heated cream into the funnel ; hold the funnel over 
the wax paper and with one hand raise the stick a trifle ; let 
enough cream run out to form a wafer; push the stick into 
the opening immediately and continue to drop the wafers in 
the same manner. You must work rapidly, for the cream gets 
chilled in a few seconds. 

These wafers are very easily made as you see, and by 
always having your bon-bon cream made up as we directed 
you, it is only a few minutes work to make up quite a number 
of these wafers. 

In making chocolate wafers, simply add enough finely 
chopped chocolate to give them a good color, and finish same 
as the others. 

Always lay the wax paper on wood, to prevent white 
spots in the wafers. 



COCOANUT CENTERS. 

y 2 lb. sugar. 

y 2 lb. glucose. 

24 lb. shredded cocoanut. 

y 2 pint water. 

1 teaspoonful vanilla extract. 

Put sugar, glucose, and water in the kettle, set on the fire, 
stir until it boils, wash down the sides of the kettle with a 
damp cloth, put in the thermometer and cook to 238, then s-et 
off stove and stir in the cocoanut, and a small lump of butter 
about the size of a hickory nut, and the vanilla flavoring. If 

36 



by pressing your hand down on the batch it does not stick 
much, it is about right, but if it should stick, simply work in 
a little more cocoanut. The idea is, that it is necessary to 
have this to the consistency where it may be moulded into 
balls ; and of course if it is not thick enough, add cocoanut 
until it is. The amount of glucose you use in this prevents it 
from sugaring. As soon as you have mixed it thoroughly, 
scrape it out of the kettle and spread on slab or platter until 
it gets cold; then mould it into balls, lay them on wax paper, 
and allow to stand for a while until they dry off a little, then 
coat with either bon-bon cream the same as other bon-bons, 
or with pure chocolate the same as other chocolate dipping is 
done. If you do not get these centers too stiff, they sweat a 
great deal after being coated, and become very soft and sticky 
inside, and for anyone liking cocoanut, they make a fine piece 
of candy. 

This center is not liable to turn to sugar for you, but if 
it should happen to grain a little, you will know that you have 
stirred it too much, when adding the cocoanut. 



COCOANUT KISSES. 

iy 2 lb. sugar. 
J / 2 pint water. 

1 fresh grated cocoanut. 
y 2 lb. bon-bon cream. 

1 teaspoonful vanilla flavor. 

Put the sugar and water on the fire, stir until it com- 
mences boiling, but just before it boils, wash down the sides 
of the kettle with a damp cloth and cold water, then add the 
grated cocoanut, and continue stirring until it has boiled a 
little while, when you test it by lifting the paddle out, and if 
by taking a little of the candy between your thumb and fore- 
finger it is good and sticky, and strings out when you pull 
your fingers apart, it has cooked enough. This is about the 
only method of testing it, and you need have no fear of spoil- 
ing it, as it is a very easy candy to make as you will see. 

When it is cooked to the right consistency, set off the 
fire and add the bon-bon cream, and stir this through the 

37 



batch thoroughly until it is dissolved, and the batch becomes 
creamy looking and commences to stiffen up. In case it does 
not get stiff enough to dip out as directed later on, it is be- 
cause it was not cooked quite enough, and you may overcome 
this by simply adding a little more bon-bon cream. Add the 
vanilla extract when creaming it. Now take an ordinary table 
fork, and commence at the edge and take up a small quantity 
of the candy on the fork, and lay it on wax paper, and as you 
lift the fork up from it, the same as bon-bons, the cocoanut 
will string up to some extent and make them rough looking, 
which improves their looks. As to the amount to take out on 
the fork each time, will say that you should take enough to 
make the kisses about the size of your thumb, as they will be 
oblong in shape, when dipping them out with an ordinary 
fork in this manner. They should retain their shape when 
dropped on the wax paper, but if they do not do so, simply 
work in a little more bon-bon cream. Always dip it from 
around the edge, as it gets harder there first. After dropping 
out about one-third of the batch in this manner, color the 
remainder a pink, and flavor with strawberry, but work it in 
well with the paddle, and in case the batch is a little too thick 
by this time, you may add a very little cold water to thin it. 
Now dip them out the same as before, until you have about 
half of it remaining, then into this remainder pour some 
melted chocolate, which you must have ready, add a little 
more vanilla, work it in well, and dip out the same as before. 
You now see you have three different colored and flavored 
kisses from the same batch, and these different flavors do not 
interfere with each other by putting them in as directed, as 
the strawberry kills the vanilla, and in the last instance the 
chocolate kills the strawberry. You may, if you prefer, make 
the whole batch one flavor, but you have more of a variety if 
you make them in this manner. You may use the ordinary 
desiccated cocoanut, which comes put up in packages if you 
wish, but if you use fresh grated cocoanut, you will find they 
are much nicer and will keep longer. While it is not neces- 
sary, it improves them greatly, by adding the well beaten 
whites of two eggs to the batch when you put in the bon-bon 
cream, and working- it in at the same time. This has a tend- 
ency to make them a little lighter, smoother, and more fluffy. 



38 



If your batch gets too hard to drop out nicely before you 
have finished, it indicates that you either have cooked it too 
long, or you did not work fast enough after you had mixed 
in the bon-bon cream. But the chances are that you did not 
work fast enough. 



VANILLA FUDGE. 

%y 2 lbs. sugar. 
y 2 lb. glucose. 
1 quart cream or fresh milk. 
1 tablespoonful butter. 
1 teaspoonful vanilla. 

Put the sugar, glucose, cream (or milk) and the butter in 
a kettle large enough to allow for its boiling up, set on the fire 
and stir constantly, and when it comes to a good boil put in 
the thermometer, see that the bulb is covered all the time, 
and cook to 236 or 238, being careful to slide the thermo- 
meter around the kettle occasionally, and stir where it stood 
or it will stick. Then set off the fire, and cream (or rub( it with 
a spoon against the sides of your kettle, until you see it just 
commences to grain a little ; add the A^anilla, and it is then 
ready to pour out, and it does not hurt this any to scrape the 
kettle when pouring. 

Most people pour their fudge into a buttered platter, but 
the best way is to take a shallow square pan, or make a 
square place on your slab with the iron bars, and lay into it 
or into the pan, some old Avax paper that has been used sev- 
eral times for dropping purposes, and pour the candy directly 
on it, and as soon as your fudge has set you can very easily 
lift the paper out with the fudge, and it may be peeled off 
without any trouble; in fact you may use any kind of a 
heavy paper with a gloss on it, in place of the wax paper, and 
you will find that this fudge will not stick to it at all. After 
you pour the fudge out, it should be set in fifteen or twenty 
minutes at the most, and then if you will take a knife and 
mark it into squares any size desired, it will readily break 
wherever marked, which is easier than cutting it up. If you 
use a glossy paper instead of a wax paper upon which to 

39 



pour it, it is best not to allow it to stand very long after it 
sets, before removing 1 the paper; but in using wax paper you 
will have no trouble at all with it sticking. A shallow pan, 
about nine by fifteen inches, will hold a batch this size, and 
and make it about the right thickness. 

If the fudge gets sticky instead of creamy and is soft, 
cook it two degrees higher the next time. You may dilute 
condensed milk with one-half water, which may also be used 
instead of cream, but in using sweet cream you get a nice 
rich fudge, and there is not as much danger of its curdling. 

CHOCOLATE FUDGE. 

Use the recipe for Vanilla fudge, and make it in the same 
manner, but do not add your chocolate until you take it from 
the stove and commence creaming it. Then add enough 
finely grated or chopped chocolate to give it a good chocolate 
color, also add the tablespoon of vanilla to it, ,and you will find 
that you have a much finer chocolate fudge than you would 
have by cooking the chocolate in it, as most people do, and 
also, they generally put too much chocolate in their fudge; 
so only put enough in it to give it a good color. As this is 
very hot when you put the chocolate in, it will readily melt, 
and work through the batch while creaming it. 

BLACK WALNUT FUDGE. 

Make a batch of vanilla fudge, and when it is creamed and 
just about to be poured out of the kettle, add a large handful 
of black walnut meats, stir them through, then finish just the 
same as the vanilla fudge. 

You may also use any kind of nuts or candied fruit you 
have, in the same manner, but black walnuts are considered 
the best by the majority of persons. 

MAPLE FUDGE. 

l}i pounds white sugar. 
^4 pound maple sugar. 
j/ 2 pound glucose. 
1 quart cream or fresh milk. 
1 tablespoonful butter. 

40 



Put all this in a kettle and follow the directions for mak- 
ing vanilla fudge, except be sure to cook this to 238. This 
makes a fine eating piece of candy, if you add a handful of 
pecans or English walnuts, just before you pour it out. If 
you use maple syrup, as in making maple bon-bon cream, take 
out a piece of glucose about the size of a whole English wal- 
nut, (not more), before you start to cook. 

OPERA FUDGE. 

3 l / 2 pounds sugar. 
1 quart cream. 
f% teaspoonful cream' of tartar. 
Put sugar and cream in kettle, set on hot fire, stir until 

it commences to boil, then add the cream of tartar, and put in 
the thermometer, and stir constantly but very gently until it 
is cooked to 238, being sure to move the thermometer very 
often with paddle, and stir underneath it, to prevent it from 
sticking; then pour on slab, moistened a little previously, but 
do not scrape out the kettle, and allow it to stand until it is 
perfectly cold, then cream or turn it exactly as directed for 
bon-bon cream, and when it works up into a hard ball, cover 
with a damp cloth for about thirty to forty minutes, when 
you will see that it has sweat enough so that it may be taken 
in the hands and moulded up in any way desired, or may be 
sliced down with the knife, cut into squares, and eaten at 
once if you wish. If you wish you may add a good teaspoonful 
of vanilla while creaming it, and thus have a vanilla fudge. If 
you wish to make a chocolate fudge out of this, as soon as you 
remove the damp cloth, take part or all of it, and work into 
it, with your hands, by kneading it, enough melted chocolate 
to color it well, then pat it out into a thin cake and put it 
into a small box cover previously lined with wax paper, 
smoothing it out to about three-fourths of an inch thick, then 
set it away for several hours to harden a little. To remove it, 
simply turn the lid over, letting it fall out, and then peel the 
wax paper from it, and cut it up in small squares. Take the 
remainder, after making part of it chocolate, and into it work 
sufficient chopped nuts or chopped cherries and citron to show 
up well, and if desired, color it pink and flavor with rose, and 
mould up in the same manner as directed for chocolate fudge. 

41 



As you see, you may make this fudge any color or flavor you 
desire; but the ones we have mentioned you will find about 
the best. You have probably noticed that this fudge is made 
about the same as bon-bon cream, only with this you do not 
cover and steam it, and also must stir it constantly but gently, 
or it will sugar for you. You w r ill also notice that it takes 
longer to cream up than it does bon-bon cream, and is very 
stiff when you commence turning- it, but do not notice that, 
nor get discouraged, because if you cooked it to the required 
degree, it will not fail to come out all right for you. You will 
find that fudge will keep fresh for quite a while, if you put it 
in a can or jar with a tight cover, and keep it in a cool dry 
place. 

If the fudge sugars for you, you will know that you have 
either stirred it too much, started to cream it when too warm, 
or disturbed it while cooling; try adding a pinch more of the 
cream of tartar in your next batch. 

Don't forget to make the correct allowance, in case your 
thermometer does not register 212 in boiling water. 

If it should sugar and not cream up into a hard ball, it 
must not be used for this fudge again, but add a little cream 
to it, also a small amount of glucose, and make the plain 
fudge out of it. 

Don't have the slab too wet when pouring out this fudge, 
but just moist, as it is liable to throw your batch back a few 
degrees. 



BROWNIES. 

Use the recipe for "Opera Fudge," adding- a tablespoon- 
in a can or jar with a tight cover, and keep it in a cool, dry 
batch. Follow the directions for making opera fudge exactly 
until you have poured the batch on the slab to cool, and when 
it is nearly creamed, pour on some melted chocolate and con- 
tinue to cream until the batch sets. When it sets in a hard 
ball cover it with a damp cloth and allow it to sweat for 
thirty or forty minutes. Knead it with the hands until it is 
smooth, or if the chocolate, which you added while creaming 
it, did not mix thoroughly, keep working it with the hands 
until it is all mixed, adding more melted chocolate if neces- 



sary; sufficient chocolate should be used to make it a nice 
brown color. Mould into balls at once, the size of a small 
nutmeg, and lay them on wax paper to dry a little, and then 
coat them in chocolate, and have someone lay a small round 
dragee on top of them immediately after being coated. This 
makes a swell topping piece for your Christmas boxes. You 
may also dip them all, or just about half of them, in chocolate 
bon-bon cream, as directed for dipping "Cocoanut Bon-bons," 
only you may have to let these last centers, those to be dipped 
in the chocolate bon-bon cream, dry out a little longer than 
those to be dipped in the chocolate, for if very soft, they might 
break when being handled with the bon-bon fork. In making 
your Christmas candies it would be well for you to dip them 
this way and you will have a bigger assortment. 



VANILLA CARAMELS. 

2 pounds sugar. 
V/ 2 pounds glucose. 

3 pints cream. 

1 tablespoonful vanilla. 

Put sugar, glucose and one pint of cream in the kettle, 
stir constantly before, and also after it commences boiling, 
until it will form in a soft ball when dropped in cold water. 
There is no exact degree necessary to which to cook this. 
Xow add another pint of cream slowly, stir constantly and 
cook again to a soft ball, then slowly add the last pint of 
cream, and a piece of non-paraff about the size of a walnut, and 
cook again, being careful to stir all over the bottom of the 
kettle so that it will not stick, until it will form into a good 
firm ball in cold water, but not brittle, remembering that your 
caramels will be, when cold, the same consistency as this last 
ball, so you can get it just about as you wish. It is very un- 
handy to use a thermometer in making these, as they must be 
stirred continually from the time you put them on the stove 
until done. The non-paraff may be left out entirely if you 
wish, as that is simply put in to make them retain their shape 
after being cut up. In stirring it, do so very gently, but aim 
to cover the whole bottom of the kettle. If you stir it hard 



they might possibly sugar for you, and your only idea in stir- 
ring is to keep them from sticking. It is very essential to use 
glucose in order to make a good caramel. If you should over- 
cook it and they are too brittle, or undercook it and they are 
too soft, the batch may be put back in the kettle with a little 
more milk or cream, and cooked again. If you have the iron 
bars we mentioned, grease your slab thoroughly and lay the 
bars on it so as to form a small square place. Then into your 
candy, just after taking it off the stove, stir in the vanilla, 
being careful not to stir it too much while adding this, but 
just enough to mix it in good, and pour on slab between the 
bars. Always make the square with the bars small enough 
as you will want your candy to fill it up level full in order to 
have your caramels the correct thickness, which should be 
about three-fourths of an inch. If you have not made the 
place large enough it is very easy to move one of the bars just 
a trifle in order to hold all your candy. But if you made the 
square too large, it is almost impossible to move the bars 
closer together after puring your candy out. If you do not 
wish to use cream, you may use milk or part milk and part 
cream. If you use all milk add a little butter after the batch 
begins to boil. These caramels may also be made by simply 
using only two pints of cream or milk and cooking them 
twice, instead of three pints and cooking them three times, 
but are not so rich. If your batch should happen to grain and 
turn to sugar, put it back in the kettle with a little more glu- 
cose and another pint of cream or milk, stir over a slow fire 
to dissolve, then cook up as before. When these caramels 
are set or cold, mark them in perfect squares with a knife 
and one of the bars, then cut up with a large knife, in a saw- 
ing motion. If the milk curdles, do not stop stirring and set 
the batch off, but simply cook according to directions, and 
the curd will not show. These caramels should be wrapped 
in wax paper to prevent sticking together. The kettle may 
be scraped lightly, when pouring these caramels out. 

CHOCOLATE CARAMELS. 

Use the recipe for vanilla caramels and, just after you 
add the last pint of cream, add enough grated chocolate to 



44 



give it a good chocolate color, and finish the same, adding 
the vanilla. Have the chocolate grated before starting to 
cook. 

STRAWBERRY CARAMELS. 

These caramels are very fine, especially when coated 
with chocolate. Make same as the vanilla caramel, excepting, 
when the batch is removed from the fire, color a deep red 
and flavor with strawberry. 

NUT CARAMELS. 

Any kind of nuts may be used. Hickory, almond, filbert, 
English and black walnuts, are especially good. Chop the 
nuts up a little with a knife, which makes them look prettier 
when the caramels are cut, then add to the batch just before 
pouring on the slab. 

MAPLE CARAMELS. 

1 pound maple sugar. 
1 pound white sugar. 
\Yi pounds glucose. 
3 pints cream. 

Follow the directions exactly as given for vanilla cara- 
mels. 

FULL CREAM CARAMELS. 

1 pound sugar. 

1 pound glucose. 

1 pint milk or cream. 

1 pint condensed milk. 

1 tablespoonful vanilla flavoring. 

A pint can of unsweetened condensed milk, will cost you 
about ten cents, and can be purchased of most any grocer. 
Condensed milk is an absolute necessity in this kind of a 
caramel, for two reasons, namely : to' get the peculiar flavor, 
and to make it hold together, so that it need not be wrapped, 
by which it is distinguished from the ordinary caramel. Mix 
the sweet milk or cream and the condensed milk before start- 
ing to cook, and in referring to this, we will simply use the 

45 



word milk. Put the sugar, glucose and o'ne pint of the milk 
in a kettle, stir and cook until it will form a soft ball when 
dropped in cold water; then continue stirring and add one- 
half pint of the remaining milk, pouring slowly, and cook up 
again until it forms a soft ball, then slowly add the remain- 
der of the milk, being careful to' stir all over the bottom of the 
kettle so that it will not stick, and cook again until it will 
form into a good firm ball in cold water, but not brittle, re- 
membering that your caramels will be, when cold, the same 
consistency as this last ball, so you can get it just about as 
you wish. Then take it off the fire, stir in the vanilla and any 
kind of nuts you desire, and scrape it out of the kettle on a 
greased slab, between bars, as directed for making vanilla 
caramels. When cold, they may be cut 'up and either wrap- 
ped, or just laid side by side on a slightly greased plate. If 
you make these caramels to sell, it would be well to add a 
piece of non-paraff about the size of an English walnut, when 
starting to cook. You may also make this a chocolate cara- 
mel, by adding enough grated chocolate, when you add the 
last half-pint of cream, to give it a good chocolate color. Do 
not have your fire too hot when cooking these, as they will 
scorch very easily, and also, stir continually from the time 
you start, till it is off the fire. 

MEXICAN GRAIN CARAMELS. 

1 pound sugar. 

1 pound glucose. 

1 quart sweet milk or cream. 

1 pound center cream. 

1 tablespoonful vanilla extract. 

Put the sugar, glucose, and one-half of the cream in a 
kettle, stir and cook till it forms a soft ball when dropped in 
cold water, add one-half of the remaining cream, cook up 
again to a soft ball, then add the remaining half-pint of cream, 
stir and cook till it forms a good hard ball in cold water. Set 
off the stove, add the center cream and the vanilla, and stir in 
good. Rub the batch against the sides of the kettle with the 
paddle, until it gets pretty thick and grains, then pour out on 
a greased slab between bars, and let harden. It does not hurt 

46 



to scrape out the kettle in making these caramels. After these 
caramels are hard or set, cut up with a sharp knife, by draw- 
ing it through the batch, instead of sawing as in other cara- 
mels, and after they stand a few hours to dry, after being cut, 
they may be piled up on a plate, as they will not stick to- 
gether 



TAFFY. 

2 pounds sugar. 
1 pound glucose. 
Y$ pint water. 

Put all this on hot fire, stir till it commences to boil, wipe 
down sides of kettle with a damp cloth, cover and steam, 
put in thermometer and cook to 260. Then pour on greased 
slab, with bars around the edge to keep it from running off, 
and just as soon as it commences to cool or stiffen up a little, 
lift up the edges and fold toward center, and continue doing 
this until it is cool enough to handle, then pull on the hook 
until it is snow white. If you wish it vanilla, flavor by pour- 
ing the vanilla over it while on the hook, a little at a time, 
until you have it highly flavored. It is much easier to pull 
taffy on a hook and also improves it greatly. We have told 
you about the hook in the item regarding "tools." 

HOW TO PULL TAFFY ON A HOOK. 

In pulling candy on a hook, first get it up in a ball on the 
slab, after it has cooled, lay it on the hook and pull it down as 
far as possible with both hands, then catch hold of the end 
with one hand, and with the other hand take hold of the 
batch about two thirds of the way up toward the hook, and 
then throw the part between your hands up over the hook 
with a quick motion, then pull batch down again and continue 
in this manner until it is very white. It is best to pour the 
flavoring- on it when about half pulled, and it will work 
through the batch by the time it is finished. 

Use a little corn starch on the hands quite often while 
pulling any kind of taffy, to keep them from sticking to the 
taffy. 

47 



Do not scrape out the kettle, except in making "Salt 
Water Taffy," and "French Chewing Taffy," and then, not 
too much as it will turn your batch to sugar. 

If one of your batches should turn to sugar for you, you 
will know that you have either turned in the edges too soon 
or too often, or pulled it when too warm. It should be al- 
most cold when you start to pull. 

You may substitute corn syrup for glucose in any of 
these taffies, but you must use a little more than the recipe 
calls for. Corn syrup is about ninety per cent glucose. 

Wrap these taffies in wax paper if you wish to keep them 
any length of time, and it will keep them from getting sticky. 

STRAWBERRY TAFFY. 

If you wish to make a strawberry taffy use the recipe for 
plain vanilla "Taffy," and while your batch is on the slab, add 
enough damask rose coloring, to give it a good pink color; 
but do not work the batch any more, in mixing in the color, 
than in making plain vanilla taffy. Add the strawberry 
flavor while pulling. With the exception of adding the color 
to this, make it exactly the same as plain "Taffy." 

CHOCOLATE TAFFY. 

Use recipe and directions for making plain taffy, and 
simply add grated chocolate to the batch just after you pour 
it on the slab, and it will easily melt and work through while 
folding it. 

MOLASSES TAFFY. 

2 pounds sugar. 
y 2 pound glucose. 

1 pint dark molasses. 

1 tablespoonful butter. 
Yz pint water. 

Cook sugar, glucose and water to about 245, steaming down 
the same as others previously mentioned, and when it is up to. 
this degree, put in the molasses and butter, stirring constantly 
from this time on, and cook to 260. Pour on greased slab and 
pull same as others. If you wish nuts of any description in 
either this or any of the other taffies, they may be added by 



48 



sprinkling them over the slab just before you pour the candy 
out to cool. 

FRENCH CHEWING TAFFY 

2 pounds sugar. 
iy 2 pounds glucose. 
1 pint cream or milk. 
1 tablespoonful butter. 
1 egg. 
J / 2 ounce gelatine. 

Small piece paraffine wax. 
Vanilla. 

First break the egg into the pint of cream and beat it thor- 
oughly, and in no case must the egg be put into the candy 
except in this manner. Gelatine generally conies in one ounce 
boxes, so you must use just the half of one of these. Put it in 
a small dish or pan, and pour just enough warm water over 
it to dissolve it; then set it on the stove where it will not 
cook, but keep warm until needed. Now put sugar, glucose, 
cream with egg beaten in it, butter, and piece of paraffine wax 
about the size of a small walnut, into the kettle, set on fire and 
stir constantly until it is done. When it commences boiling, 
put in the thermometer and cook to 254, then take out ther- 
mometer, and pour in gradually the dissolved gelatine, and 
continue stirring until it boils up well again. It must be 
cooked for about three or iour minutes after it boils up with 
the gelatine in it, then pour on well greased slab, which has 
previously been sprinkled over thoroughly with black wal- 
nuts, or you may use any other nuts you have, or in fact no 
nuts at all, if you prefer, but you will find the black walnuts 
greatly improve the flavor of the candy. 

As soon as cool enough, told in toward the center same 
as other taffies, and when you can handle it nicely, put on the 
hook and pull until you can pull it no more. It will be quite 
dark in color while on the slab, but will pull to a nice, creamy 
white color. This taffy will require considerably more vanilla 
than other taffies ; so flavor it very highly, by pouring the 
vanilla over it while pulling. You will probably find this 
candy sticky at times and if the batch is so, and should stick 
to your hands while pulling it, loosen them with a quick jerk, 
and you will find the candy will easily pull off, whereas if you 



40 



should attempt to loosen your hands slowly, you would not 
have much success. If the batch should stick somewhat to 
the slab, take your scraper and pry it up by hitting it very 
qnickly. In other words, simply scoop it up with the scraper, 
but instead of pushing the scraper underneath it slowly, jab 
it under very rapidly, and you will find you can readily get 
the candy up in a ball. You will find this candy very hard to 
pull if you do not use a hook. As soon as pulled sufficiently, 
take off the hook by cutting it off close to the hook with a pair 
of shears, then you may either lay it on a platter, put it in a 
crock previously lined with wax paper, or lay it on your 
kneading board and pull it out, a little at a time, into a strip 
about one inch wide, then cut the strip crosswise into small 
kisses about the size of your thumb, and when it is all cut up 
in this manner, wrap each piece in tissue paper. The paper 
will not stick to it in the least. 

- This candy is by far the finest taffy made, if you follow 
these directions carefully, as it never gets very hard, and you 
will be able to chew it a long time. Cutting it up into kisses, 
while it may be a little more trouble, is by far the nicest 
way to fix it. 

SALT WATER TAFFY 

pounds sugar. 
1%. pounds glucose. 
2 teaspoonfuls salt. 
y 2 ounce glycerine. 

Butter size of a walnut. 
1 pint water. 

Put sugar, glucose and water in kettle, stir until it boils, 
wash down sides of the kettle with a damp cloth, put in 
thermometer and cook to 260. Set off stove, add butter, gly- 
cerine and .salt and stir in, then pour on a greased slab be- 
tween bars. Let cool, then pull on hook as directed for other 
taffies, and flavor with vanilla while pulling. Be careful not 
to scrape out the kettle too much in pouring it on the slab, as 
it is liable to grain it. 



50 



BABY CREAM 



%y 2 pounds sugar. 
34 pound glucose. 
y 2 pint cream. 

Put sugar, glucose and one pint water on fire and cook 
to 260, then add the cream and cook up again to about 270. Stir 
gently after adding the cream until done. Pour on greased slab, 
and when cool enough, pull well on hook, and flavor and color 
to suit while pulling. Cut up in kisses or small strips. It will 
be nice and dry and mealy (inside) after standing a few hours. 
It is not chewy like other taffy, and it is a fine hot weather 
candy. 

CREAM TAFFY. 

3 pounds sugar. 
y 2 teaspoonful cream of tartar. 
1 pint water. 

Put the sugar, water and cream of tartar into a kettle 
and cook to 275. Pour it on a greased slab and when cool 
enough pull it over the hook. Handle the batch as little as 
possible while cooling, and cool quickly so as to prevent it 
from turning to sugar as there is no glucose in the taffy. 
Flavor to taste. .Pull out and cut in pieces. Wrap in wax 
paper. After standing a few hours it will become very 
creamy, retaining its shape, and not get sticky. 

This is a summer taffy. 

ICE CREAM TAFFY. 

2 pounds sugar. 

1 pound glucose. 

1 pint milk or cream. 

Paraffine wax, size of walnut. 

1 tablespoonful butter. 

Cook all this at once, stirring constantly but very gently 
from the time you put it on the stove until it is done. When 
it commences boiling, put in thermometer and cook to about 
256 or 258. Be careful to stir underneath thermometer to 



51 



prevent its sticking. When done, pour l on slab, and when 
cool, pull same as others and flavor with vanilla. 

PEPPERMINT RECEPTION MINTS 

Use the above recipe for "Cream Taffy." Flavor strong 
with peppermint while on the slab. After the taffy has been 
pulled, place it on a table or slab dusted with XXXX sugar. 
Shape the batch round; pull it out in a long strip, cut into 
small pieces as you pull it out, and roll them in XXXX sugar. 
Leave the pieces spread out for a few hours. Place them in 
an air tight jar where they will turn mealy. 



BUTTERSCOTCH (BRITTLE). 

2 pounds sugar. 
Yz pound glucose. 
}i pound butter. 
24 pint water. 

Put sugar, glucose and water in kettle on hot fire, stir 
until it boils, wash down sides of kettle, then put cover on 
until it steams well, remove cover and put thermometer in 
and cook to about 300, then set kettle off the fire and put in 
the butter, stirring it through the batch thoroughly, then put 
the kettle back on the fire, and you must now stir it con- 
stantly; but before you put the butter in it should not be 
stirred. Just before you put in the butter, take out the ther- 
mometer, as it is less trouble to stir the candy with the ther- 
mometer out, and it does not need to be cooked to any exact 
degree. In putting in the butter, you reduce the temperature 
of the batch about fifteen degrees, and it is necessary to cook 
it, after the butter is put in, up to about the point it was be- 
fore; but you will have no trouble with this, and as soon as 
it boils up good and hard and commences to turn color a 
little, drop some off the spoon very quickly in cold water, and 
if it forms a mass of threads in the water it is done. Be very 
sure to stir this well after the butter is in it or it will stick. 
When done, set off the fire and add a good teaspoonful of 
lemon extract, stir it in well and if you have a funnel, pour it 



52 



in the funnel, and drop on greased slab in wafers, which is the 
nicest way to make this butterscotch ; or you may pour the 
whole batch, if you wish, on the greased slab, putting your 
bars on edge of slab to keep it from running off, and let it run 
over as large a surface as possible, as the thinner it is, the 
nicer it will be. Mark it in squares, but do so very quickly, as 
it does not take it long to harden; and always remember this: 
that you must take your spatula or a long butcher knife ; and 
loosen the whole batch thoroughly from the slab before it gets 
perfectly cold, as then it will not stick when cold and also 
loosen the wafers. Your slab must be well greased before 
pouring this on, but no matter how well you grease it, if you 
allow the candy to get perfectly cold before loosening it, you 
will find it will stick somewhat. In loosening this candy be- 
fore it gets cold, we do not mean to take it off the slab, but 
just to simply run something under and loosen it, letting it 
remain on the slab afterward, and you will find that it does 
not stick. 

SOFT BUTTERSCOTCH 

2 pounds sugar. 

1 pound glucose. 
^8 pound butter. 
V 2 pint dark molasses. 
34 teaspoonful ground ginger, 
pint water. 

Put sugar, glucose and water on the fire, stir until it 
boils, wipe down sides of the kettle, cover and steam same as 
other recipe, remove cover, put in thermometer and cook to 
about 245. You notice, probably, we say "about" in giving 
degrees in some recipes, which means that if they are one or 
two degrees either way, it does not hurt them. When the 
batch is up to 245, put in the molasses, butter, and ginger, and 
leave the thermometer in it and stir constantly, but not too 
hard, and cook to about 260, then remove the thermometer, 
and pour on greased slab and mark and cut up to suit. This 
candy does not get brittle like the other, but is nice and 
chewy; and if you put it in boxes, it must be wrapped in wax 
paper, or the pieces will stick together. We may as well men- 

53 



tion the fact here, that in most of these candies, you will tind 
that in hot weather, or rather on warm days, it is necessary 
to cook them several degrees higher than it is on a very cool 
day. This only applies to candies of this nature, which are 
called hard boiled candies. In candies which are creamed up. 
such as fondant, you do not make this distinction, as- those 
must always be cooked the same. 

PEANUT BRITTLE 

iy 2 pounds sugar. 
'% pound glucose. 
2 ounces butter. 
y 2 tablespoonful vanilla. 
% pound peanuts. (Raw.) 
1 heaping teaspoonful soda. 
2 /z pint water. 

Put sugar, glucose and water on hot fire and stir until it 
commences boiling, wash down sides of kettle, cover until it 
steams well, remove cover, and put in thermometer and cook 
to 275, then take out the thermometer and put in the peanuts 
and butter, and stir constantly after you put the peanuts in. 
This of course will reduce the temperature of the batch, but 
it will soon boil up, and must be cooked until the peanuts are 
roasted, and the candy becomes a golden brown color, which 
it does about the time the peanuts are roasted sufficiently. 
Sometimes the peanuts will commence to pop, which indicates 
that they are roasted about enough, but if they do not pop, 
you can very easily tell when they are roasted sufficiently,, as 
a great many of them break open, and by lifting the paddle 
occasionally with some of the peanuts on it, you can tell by 
their looks if they are roasted or not. There is no exact de- 
gree to which this second cooking must be done, but be care- 
ful and do not let your batch get too brown. After making 
one or two batches you will have no trouble in cooking it 
correctly. The proper peanuts to use in this candy are the 
small unroasted Spanish peanuts that we mentioned before. 
Do not attempt to put roasted peanuts in this candy in this 
manner but if you should use the roasted ones, they must be 
stirred in after the candy it cooked, as they would burn black 
if you put them in as we directed you in using the raw ones. 



54 



This candy is intended only to be made with the tin- 
toasted peanuts as directed, and if properly done, it is the 
finest peanut brittle made. 

When the peanuts are roasted, set off the fire and stir the 
vanilla in well. Have your soda dissolved in just a very little 
water, using only enough to cover it. Immediately after stir- 
ring in the vanilla, pour in the dissolved soda and stir through 
the batch thoroughly, which will cause it to foam up con- 
siderably and get lighter in color. As soon as you have it 
stirred enough so that the batch is thoroughly mixed and 
foamy, pour on greased slab, and it will be necessary to scrape 
the kettle out in making this candy. 

Always have your slab warm before pouring this candy 
on it, as it is cooked very high and will hraden very quickly 
if your slab is cold, which you do not want it to do. If you 
stand your slab by the stove for a while, previous to making 
the candy, it will warm it enough. After being on the slab a 
very few moments, take hold of it all the way around the 
edge, lift it so as to free it from the slab, then catch hold of 
one side with both hands, one hand at each end of the batch, 
and quickly flop the w r hole batch right over, just the same as 
you would turn a pancake. Now commence around the edge 
-and stretch it, by pulling it out as thin as possible, and you 
will find that the candy will stretch out very easily and leave 
all the peanuts completely covered with the candy. 

Always work very rapidly in doing this, and also work 
around the edges first, as that hardens more quickly than the 
center of the batch. If your slab is not large enough to hold 
this candy after it is stretched out, as soon as you stretch part 
of it, cut that off with a knife and lay it on some smooth 
surface, so that the candy will be perfectly flat when cool, as 
it looks better. By cutting it off as you stretch it, in this 
manner, you will find that after you have worked around 
the edges, your slab will probably be large enough to hold the 
remainder of the batch after being stretched out. The thin- 
ner you stretch this the nicer it will be, so try and do not 
leave any thick places in it, and you will find you have the 
finest peanut candy you ever tasted, being as brittle as glass, 
and it may be eaten as easily as a soda cracker. 

i — 1 



In making* this candy, you must have a kettle large 
enough to allow for the foaming up, and a kettle holding twc 
and one half gallons will easily hold a batch just twice the size 
of this. You will find it is very easy to flop the batch over, 
if you loosen it first as we directed you. This is essentially a 
cold weather candy, as it keeps brittle then, and is much 
better. 

.BLACK WALNUT BRITTLE 

2 pounds' sugar. 
y 2 pound glucose. 

3 ounces butter. 
iy 2 teaspoonfuls soda. 

2 /z pint water. 
1 teaspoonful vanilla. 
Black walnuts. 

Cook sugar, glucose and water same as in peanut brittle, 
and when up to 275, remove the thermometer and stir in the 
butter only, and not the walnuts. Continue stirring after the 
butter is in until the candy is a golden brown color; then take 
off the stove and stir in the broken walnut meats, as many as 
you wish, but the more you put in the better it will taste. 
Stir them in thoroughly, and also the vanilla; then stir in the 
soda, the same as in peanut brittle, and pour out on greased 
slab. Do not flop this batch over and stretch it, as it is not 
necessary. As soon as batch is partly cool, mark in small 
oblong pieces and when cold, it will break very easily. This 
is very fine candy on account of the flavor the black walnuts 
give it. It is also very fine coated with chocolate. 

FIG OR DATE BRITTLE 

2 pounds sugar. 
y 2 pound glucose. 
~/z pint water. 
Figs or dates. 

Cook sugar, glucose and water on hot fire to 275 or 280. 
Then pour it on well greased slab or platter, which has prev- 
iously been covered with figs cut up, or dates with seeds re- 



56 



moved, putting in just as many as you wish. You may also, 
if you wish, use nuts of any description in place of the fruit, 
or part of each. Just before pouring the syrup over them, stir 
into it a good teaspoonful of vanilla, but do not stir it much 
or it may sugar for you. When cold break up in small pieces. 

NUT BRITTLE. 

1 pound sugar. 
y 2 pound glucose. 
34 teaspoonful salt. 
Yi teaspoonful essence of lemon. 

1 pound nuts. 

Butter size of a walnut. 
y 2 pint water. 

Heat the nuts in an oven. Put the sugar, glucose and 
water into a kettle, stir until it begins to boil, and wash down 
the sides of the kettle with a damp cloth ; put in thermometer 
and cook to 295. Turn out the fire and remove thermometer, 
add the butter, salt and essence of lemon, and stir in well, 
then stir in the warm nuts and scrape out on a greased slab. 
After it has been on the slab about thirty seconds, turn the 
batch upside down and commence pulling it out thin, as 
directed in making peanut brittle. You may use any kind of 
nuts in this, as they are all good in this kind of candy; Eng- 
lish walnuts, black walnuts, roasted peanuts, almonds, filberts, 
pecans, or hickory nuts. This candy must be kept in air-tight 
cans or jars in wet weather or it will become sticky. 



POPCORN CRISP. 

1/4 pounds sugar. 
y 2 pound glucose. 
-A, cup dark molasses. 
2 ounces butter. 
2 /$ pint water. 

Good pinch of salt. 

Cook sugar, glucose and water to 280, in the same man- 
ner as other candies; then take out thermometer and put in 

57 



the molasses and butter, and a good pinch of salt, and stir 
constantly after adding these. Cook until it is very brittle 
when dropped in water or until you can distinguish it just 
commencing to burn. Then take off the fire and pour it over 
about ten quarts of popped corn, stirring it constantly as you 
pour the syrup over it, so that it will all be covered, and as 
soon as this is done, it is best to scoop it out of the pan and 
spread it out on your slab somewhat, so that it will not pack 
down any, which it would do if you allowed it to remain in 
the pan. Before pouring this candy on the corn, it is best to 
have your corn free from all the small hard grains, and put 
the well popped ones in some very large pan before pouring 
the syrup over it. 

SUGARED POPCORN 

y 2 pound sugar. 
4 quarts popped corn. 

Put the sugar in a small kettle with just enough water to 
dissolve the sugar, stir until it boils, put in thermometer and 
cook to 222. Have the corn ready in a good sized kettle, and 
as soon as the syrup is cooked, pour over the corn in a fine 
stream. Have someone stir the corn while you pour the 
syrup in it. Continue stirring briskly, until the corn separates, 
and turn out on your work board or wax paper and immed- 
iately pull the grains apart. You may also add a little red 
or green color to the syrup before pouring it on the corn. 
Have the corn slightly warmed in the oven, so that the sugar 
syrup will grain easily. 

POPCORN BALLS 

6 quarts popped corn. 
1 pound sugar. 
1 pound glucose. 
y 2 pint water. 
V anilla flavor. 

Put the sugar, glucose and water into a kettle and stir 
until it commences to boil. Put in the thermometer and cook 
to 240. Add vanilla. Pour the syrup slowly over the corn. 

58 



stirring well. Moisten the hands with cold water and take 
out the desired amount of corn, pressing it into a ball. 

Maple sugar may be used instead of the white. For a va- 
riety, color the white syrup pink and flavor with strawberry. 

Have the corn slightly warmed in the oven, so that when 
the batch is done cooking, you can get the corn and syrup 
mixed good, and the balls moulded up before it gets too cold. 



PEANUT BAR. 

1 pound sugar. 

1 pound glucose. 

2 pounds raw Spanish peanuts. 
y 2 pint water. 

Put the sugar, glucose and water in a kettle, stir until it 
boils, wash down the sides of the kettle with a damp cloth 
and cook to 240. Take out the thermometer and add the raw 
peanuts and stir continually, until the batch turns a yellowish 
color, and the peanuts pop and are roasted. Simply lift out 
the paddle with a few peanuts on it occasionally, is a better 
way to tell when the peanuts are roasted enough. Do not try 
to get these peanuts too brown in the kettle, as they will roast 
considerably after being poured on the slab, but just until 
they turn a yellowish color and pop in the kettle. You must 
stir the batch continually after you add the peanuts, and do 
not use too hot -a fire. They are liable to scorch a little but 
if your fire is right and you stir them enough, they will be all 
right. As soon as the peanuts are roasted, remove from the 
fire, take out the paddle and scrape out of the kettle onto a 
greased slab, between the bars. Take a knife and spread it 
out even, so that it will fill all the corners of the square made 
by the bars. Take a greased rolling pin, and run over the top 
to smooth it down a little. When almost cool, run a knife 
under the batch to loosen it from the slab. Then cut or saw 
the batch in bars as desired, but do this while it is yet warm. 
Have the raw peanuts ready so that when the thermometer 
registers 240 you can take it out, put in the paddle and pea- 



59 



nuts and start stirring immediately, and remember, if the fire 
is too hot, but not allowed to just simmer, it is liable to 
scorch the candy before the nuts are half roasted. It is best 
to wrap this candy in wax paper, or put it in air-tight cans or 
jars in wet weather. Do not make this candy in warm weather 
and expect to get good results, as it is essentially a cold 
■weather candy. 



NOUGATINES. 

1^2 pounds sugar. 
1 pound glucose. 
Butter size of a walnut. 
Yx teaspoonful essence of lemon. 
l l / 2 pounds almonds or peanuts. 

Roast the almonds in the oven, (or peanuts if you desire) 
and chop fine, then set them where they will keep warm until 
needed. Put sugar, glucose and one-half pint of water in the 
kettle, set on fire, and stir until it commences to boil ; then 
take out paddle, wash down sides of the kettle and cook to 
295. Set off the fire and remove thermometer, put in the but- 
ter and essence of lemon, and stir in well. Have someone 
add the warm nuts slowly, while you stir them in, and when 
mixed good set the kettle back on the fire for a second or two, 
to loosen the batch in the kettle, then scrape out on a greased 
slab between bars, about three-quarters of an inch thick ; roll 
it out even between the bars with a rollings pin quickly, and 
mark off into blocks three-eighths by one inch and cut while 
still warm. You will have to watch very close, so that your 
batch will not get too stiff before you get it cut up. You 
must use a sharp knife and use a sawing motion while cutting, 
as you cannot push the knife straight down and cut them 
right. If your batch should happen to get too cold before you 
get it cut up, hold it over the fire, turning it over to warm 
both sides, until it softens or bends easily, then finish cutting. 
This is an elegant piece, when dipped in chocolate, but they 
must not be coated until they are perfectly cold. 



60 



HOREHOUND CANDY. 



1^4 pounds sugar. 
Y\ pound glucose. 
Yi pint horehound tea. 

Put sugar, glucose and horehound tea, (the strength of 
the tea will depend upon the individual taste) into a kettle, 
stir until it boils, wash down the sides of the kettle with a 
damp cloth, put in thermometer and cook to 295 to 300 ; when 
it reaches that point, remove the thermometer and get it off 
the fire as quickly as possible. Then pour on a greased slab, 
with the bars set out far enough so that when the batch has 
been poured out evenly, it will be about a quarter of an inch 
thick. As soon as it cools a little, run a long knife under- 
neath the batch, to loosen it from the slab ; then mark it into 
squares any size desired, and keep going over the marks with 
a knife until it is cold, then break up with the hands. Pack 
in an air-tight jar and it will keep for a long time in a cool 
place. This also may be wrapped in wax paper. 



GLACE NUTS. 

Take about one pound of granulated sugar and one small 
tablespoonful of glucose, pour over it just enough water to dis- 
solve it well, stir until it commences boiling, wash down sides, 
cover and steam, then remove cover, and cook without the 
thermometer until it just starts to turn straw color. Do not 
allow it to discolor any, but take it off the fire just at the mo- 
ment it commences turning color. If you wish, you may use 
the thermometer in this and cook it to aboutT295, but you will 
have no trouble in doing it without the thermometer. Have 
your double boiler setting on the stove with boiling water 
underneath it, or else have a small bowl in a pan of boiling 
water in order that either of them will be very warm. Then 
stir a few drops of lemon extract into your syrup which you 
have just cooked, but do it very gently, then pour the syrup 
into the double boiler and set it on the table and commence 
dipping. Have handy your nuts, dates with seeds removed, 
figs cut in small pieces, any kind of candied fruit, especially 

61 



candied cherries, as they are very pretty prepared in this man- 
ner, and proceed to dip them in this syrup in exactly the same 
manner that we directed you to dip bon-bons, only in dipping 
these fruits and nuts in this syrup, you must be very careful 
and not disturb the syrup more than is absolutely necessary. 
Just drop your nut in, and quickly lift it out and lay on a piece 
of tin if you have it, or the bottom of a tin pan will do, as they 
do not stick a particle to tin and will harden in a very few 
seconds. Malaga grapes are also very nice dipped in this 
manner. Marshmallows cut in two and dipped are also very 
fine. Candied cherries are really the prettiest fruit that you 
can dip in this manner, as they show up very nicely in dec- 
orating a box. As soon as you see your syrup commencing 
to get cloudy looking, you must stop dipping, and as quickly 
as possible, scrape the remaining syrup out into a kettle, and 
it may be used for making table syrup but must not be used 
for this work again. It will be necessary for you to cook more 
sugar in the same manner as you did before, if you are not 
through dipping. 



GRILLED NUTS 

Take one pound of granulated sugar with enough water 
to dissolve it, and cook with the thermometer, in the same 
manner as other candies, to about 275, then set off the stove, 
and pour into it as many filberts or hazelnuts as this will 
cover, and stir them well until they sugar, and become very 
white, which will be in a few moments. Have your nuts prev- 
iously roasted a little and the skins rubbed off. Do this by 
putting them in a pan in the oven, watch them closely, and as 
soon as they are nearly brown enough, ta'ke them out, and as 
they brown considerably after taken out of the oven, you will 
find, when cooled, they will be about right; but if you had 
allowed them to get good and brown in the oven, they would 
be roasted too much when cold. These are very fine eating, 
especially for a luncheon or tea party and also look very 
pretty if used in decorating your boxes. If some of them 
should stick together when sugaring, break them apart before 
serving. 

62 



ORIENTAL JELLY. 



3 pounds sugar. 
V/z pounds glucose. 
2j/ 2 ounces Japanese gelatine. 

1 quart boiling water. 

Cut the gelatine in pieces about one inch long, with a 
pair of shears, and put into a kettle, and over this pour the 
boiling water, then set aside. Put sugar and glucose into 
another kettle and remember that this is the kettle you will 
cook the batch in. Now take the kettle with the gelatine in, 
and add enough warm water to cover the gelatine, which by 
this time has purled up quite a bit, and set on the fire and stir 
until it starts to boil. Then turn out the fire and continue 
stirring until it is dissolved, then strain this through a sieve 
or collander, into the kettle which contains the sugar and 
glucose. Now set the batch on the fire, stir and cook to 220. 
Remember to stir this from the time you set it on the fire, 
until it is cooked, and try t<© cover the Avhole bottom of the 
kettle with the paddle while stirring to prevent scorching. 
When the exact degree is reached, set it off the fire and let 
stand about ten minutes, then add one-half teaspoonful es- 
sence of lemon, and one and one-half pounds of ground figs, 
and stir through. Prepare the slab by dusting it well with 
XXXX sugar. Pour the jelly on the slab, between the bars, 
about three-fourths of an inch thick. This size batch will fill 
a place about twelve inches square. Sprinkle the top with 
XXXX sugar and let it stand a few hours until it sets, when 
it can be cut as desired. This jelly may be made any flavor 
or color you want and you may want to change the flavors 
occasionally. Here are a few : Color red when the batch is 
cooked and flavor with strawberry. Color green and flavor 
either mint or lime. Color orange and flavor the same. For 
lemon, use no color and flavor lemon. Roll the pieces, after 
being cut, in XXXX sugar and it can either be packed away 
or eaten as it is. If your batch gets a little softer than you 
like it. simply cook it two degrees higher the next time. 



63 



PINEAPPLE PUFFS. 



1 pound sugar, 
pound glucose. 
Whites of 2 eggs. 
3 ounces water. 

Put sugar, glucose and water into a kettle, set on the fire, 
stir until it commences boiling. Then take out the paddle 
and wash down the sides of the kettle with a damp cloth, and 
cook to 252. Beat the egg whites while this is cooking, or 
better still, have someone beat them for you, and as soon as 
the thermometer registers 252, take the kettle off the lire. 
Put the well beaten egg whites into a pan and have them 
ready, then take your paddle or spoon and rub the candy 
against the sides of the pan, until the batch looks a little 
cloudy or shows white streaks, being careful not to work it 
too long, then put the paddle into the kettle with the eggs, 
and pour slowly about one-half of the batch into the eggs, 
and have someone stir the eggs continually while pouring. 
Then immediately put the paddle back into the other kettle, 
and pour the eggs into the kettle with the plain syrup, stir- 
ring the syrup continually. The ettle which held the eggs 
ring the syrup continually. The kettle which held the eggs 
double mixing as quickly as possible or the syrup is liable to 
sugar and harden for you before you get it mixed. Continue 
beating, and when it begins to stiffen a little, add one-half 
teaspoonful of essence of pineapple, and about a handful of 
candied pineapple, cut fine. When stiff enough to handle, 
drop out on wax paper or buttered plates in the following" 
manner: With a large spoon, take a spoonful from around 
the edge, where it stiffens first and with a fork push off small 
portions of it onto the wax paper or plates. It should harden 
in a short time after being dropped. If it is slow in stiffening' 
in the kettle, let it stand a few minutes. It should be stiff 
enough to stand and not flatten, when dropped on the paper. 
Do not allow the syrup to cool before starting to grain the 
batch in the kettle, but start rubbing it against the sides of 
the pan as soon as you take it off the fire. If the puffs are too 
hard, cook them two degrees lower, the next time. 

64 



NUT PUFFS 



Use the recipe for Pineapple Puffs, and simply add the 
nuts in place of the pineapple, and vanilla flavor instead of 
the essence of pineapple. Hickory nuts or pecans are consid- 
ered the best. 



CHERRY BOUNCE. 

Make the same as pineapple puffs, using candied cherries 
and vanilla flavor in place of the pineapple fruit and flavor. 
This may also be colored a delicate pink and are hue when 
dipped' in chocolate. 



MEXICAN PENOCHE. 

2 pounds light brown sugar. 
y 2 pound glucose. 
1 quart cream or fresh, rich milk. 
\y 2 pounds bon-bon cream. 
1 pound nuts. 

Put the sugar, glucose and cream into a kettle, stir until 
it boils, then put in thermometer, keep stirring and cook to 
234. Set off the fire and add the bon-bon cream and beat 
until the bon-bon cream is all melted, and the batch stiffens 
a little. Chop the nuts a little and work them in the batch. 
Beat slowly until the candy is stiff enough to stand and not 
flatten out when dropped on wax paper or buttered plates, 
then spoon out as directed in dropping pineapple puffs. Eng- 
lish walnuts are the standard nuts to use for penoche, but 
pecans or hickory nuts are excellent. If you do not use fresh 
milk or cream, your batch is very liable to curdle. If you 
keep stirring it continually and do not let it stand, you may 
even prevent it from curdling at all. But if it should, you 
will know that the milk or cream was not fresh. If it curdles, 
cook it up just the same, and while not being as smooth, w ill 
taste all right. 



ICED SHELL BARKS. 

Melt some fondant in a double boiler and flavor it with 
vanilla. Choose perfect halves of shell bark nut meats. Dip 
each nut meat in the cream, giving it a thin coat. Drop them 
on wax paper. After the)- are all dipped in this manner, put 
some fresh fondant in the double boiler and heat the cream 
just enough so that you can use it for dipping. Flavor with 
vanilla. Dip them a second time and drop them on wax- 
paper. 

ICED LEMON WALNUTS 

Melt some fondant in a double boiler. Color a light yel- 
low and flavor with grated rind of lemon. Choose perfect 
halves of white English walnuts. Dip them into the fondant 
and drop them on wax paper. If they are not coated suffi- 
ciently thick, dip them a second time. One dipping is usuallv 
sufficient. 



TURKISH NOUGAT OR ALAKUMA. 

First Batch 

1% pounds sugar. 
34 teaspoonful cream of tartar. 
y 2 pint water. 

Whites of 5 eggs. 

Put the sugar, water and cream of tartar into a kettle, 
set on the fire, and stir until it commences to boil, then take 
out the paddle and wash down the sides of the kettle with a 
damp cloth, put in the thermometer and cook to 248. Have 
someone beat the egg whites stiff, so that they will be ready 
when this batch is done cooking. Put the egg whites in a 
kettle large enough to hold the eggs and both of these batches, 
and allow room for beating. Have the eggs in the kettle 
ready, and as soon as the batch reaches 248, remove the ther- 
mometer and get the batch off the fire as quickly as possible, 
so that the batch does not cook up one or two degrees while 
you are doing this, as that is sufficient to spoil the whole 
thing. As soon as the batch is cooked and off the fire, pour 
at once very slowly, into the beaten egg whites, and have 



66 



someone stir the egg whites while you are pouring, in order 
to mix the batch with the eggs thoroughly, but do not let the 
syrup drip out, and under so circumstances scrape out the 
kettle after it is all poured out and will not run out easily or 
in a fine stream. Continue stirring the eggs for a minute, 
then stop stirring, and let it stand undisturbed until you pour 
i'n the second batch. Do not wash out the kettle after the 
first batch is done, but set it on the scales the way it is, then 
weigh up the second batch and cook at once. 

Second Batch 

iy 2 pounds sugar. 
iy 2 pounds glucose. 
y 2 pint water. 

Set on the fire, stir until it boiles, wash down sides of the 
kettle, put in the thermometer and cook to 258. Take out the 
thermometer quickly and get off the fire, as directed in the 
first batch,' and immediately pour slowly into the first batch 
with the eggs, stirring the egg batch continually, and it does 
not hurt to scrape out the kettle a little in this last batch. 
Xow beat the batch until it begins to get a little stiff, then 
add a good tablespoon of vanilla flavor; keep beating until it 
gets pretty thick and then add about one and one-half pounds 
of English walnuts, candied cherries and pineapple cut fine, 
or just walnuts alone. Mix through well and scrape out of 
the kettle into a small bucket or a deep bread pan, which has 
been previously lined with rice paper. This paper need not 
be taken off but can be eaten right with the candy. After 
it has stood for a few hours it may be cut up as desired. If 
your batch is a little too dry, but not too hard, add a trifle 
more glucose than the recipe calls for, the next time. Keep 
this in a crock, with a damp cloth on top of the crock, and it 
will stay fresh a long time. This is an elegant piece, when 
coated in chocolate. 



67 



FRUIT LOAF. 



iy 2 pounds sugar. 
34 pound glucose. 
1 pint water. 

Whites of 3 small eggs. 
13^2 pounds nuts and fruit. 

Put the sugar, glucose and water into a kettle and set on 
the fire. Stir until it begins to boil, wash down the sides of 
the kettle with a damp cloth, put in the thermometer and 
cook to' 254. Have someone beat the egg whites stilt and put 
them into another kettle and have them ready. As soon as 
the thermometer registers 254, take off the lire quicklv and 
begin at once to rub the syrup against the sides of the kettle, 
to grain it a little, occasionally splashing the batch up against 
the sides to Avash down that which is creaming. When the 
batch begins to look cloudy and shows white streaks, stop 
graining, put the paddle into the pan with the eggs, and com- 
mence pouring slowly about one-half of the syrup into the 
eggs, stirring the eggs while pouring, then immediately pour 
the eggs back into the syrup, stirring the syrup very fast. 
Scrape out all the eggs and syrup that sticks to the pan that 
originally held the eggs, and keep beating the batch. Scrape 
down the syrup that splashes on the sides of the kettle oc- 
casionally, and beat until it begins to stiffen a little, then add 
a teaspoonful of vanilla and a teaspoonful of orange flower 
water. Beat through well, then add about a pound and a 
half of almonds, walnuts, candied cherries and pineapple, cut 
fine. Mix in well and scrape out of kettle into a pan which 
has been previously dusted with XXXX sugar and let set a 
few hours. When set or hard cut up in pieces weighing about 
thirteen ounces, shape round and long with flat ends about 
two inches thick, dusting with XXXX sugar. Then dip in 
milk chocolate and when the chocolate hardens, cut up as 
desired. Do not grain the batch too much before pourings 
into the eggs or it will harden before you can get it mixed. 
You can also use your own judgment about the kind of nuts 
or fruit you like, but w r e simply tell you to use candied fruit 
and nuts together as that seems to be the most popular. 

68 



STUFFED DATES 

Remove the seeds from the dates. Color and flavor some 
fondant. Form it by rolling it in small pieces and lay it in 
the date; press it together firmly. Dust with XXXX sugar. 
Pistachio flavor with a delicate color of green is especially 
nice. 

NUTTED DATES 

Remove the seeds from the dates and fill them with nuts ; 
press together firmly and roll in granulated sugar. 

CANDIED ORANGE PEEL 

Keep the peel of the fruit as you use it, in a weak brine 
until enough has collected to preserve. Wash it thoroughly 
in several waters. Let it boil in plenty of water until tender, 
changing the water several times. If the peels are fresh, they 
need be boiled in one water only. When they can be pierced 
with a straw, drain off the hot water. Let them cool and 
scrape out the white pulp with a spoon. Make enough syrup 
to cover the yellow peels, using the proportion of a pound of 
sugar to a pint of water. When the syrup is boiling, drop in 
the peels and let them cook slowly until they are clear. Then 
boil rapidly until the syrup is reduced to dryness, using care 
that it does not burn. Spread the peels on a flat dish and 
place them in a warm place to dry for 12 hours or more. When 
perfectly dry pack them into preserve jars. They are cut into 
shreds and used in cakes, puddings, and wherever raisins and 
citron are used. The boiled peel may be cut into shreds be- 
fore being cooked in the syrup. 

SPINNING SUGAR 

Although spinning sugar has been called the climax of 
the art of sugar work, you need not be deterred from trying 
it. It cannot be made on a damp day or in a moist atmos- 
phere. 

Spun sugar makes a beautiful decoration for ice creams, 
glace fruits and other cold desserts. 
1 pound sugar. 
3/2 cup water. 

y 2 saltspoonful cream of tartar. 

69 



Put the sugar, water and cream of tartar into a kettle and 
stir until it commences to boil. Wipe down the sides of the 
kettle and steam. Put in the thermometer and cook to 310. 
Care must be used so that it does not burn. Remove it from 
the fire. Place the pan in a pan of cold water to stop the 
boiling, because the heat of the pan and sugar might cause it 
to boil higher. 

Place tw r o of the steel bars (which you use for the slab) 
on a table so that the ends project a little way ; spread sonic 
papers on the floor under them. For spinning, two forks may 
be used, but some wires drown through a cork are better be- 
cause they give more points. After the syrup has cooled a 
little; take the pan in the left hand, the wire or forks in the 
right; dip them into the syrup and spin it over the rods, and 
on the return motion, under the rods ; fine threads of' sugar 
will fly off the points and remain on the rods. If the syrup 
gets too cold, it may be reheated. Take the spun sugar care- 
fully off the rods from time to time and fold it around a pan 
turned over, or roll it into nests or any form desired. Place 
the spun sugar under a glass globe as soon as made. Under 
an air tight globe with a piece of lime, it may be kept crisp 
for a day or two, but it readily gathers moisture, and it is 
better to make it the day it is to be used. Do not attempt to 
make it on a damp or rainy day, and do not have a boiling- 
kettle in the room. 

SALTED ALMONDS 

Put one tablespoonful butter in your kettle, for each pint 
of nuts you have, and set the kettle on the stove until the but- 
ter melts and is very hot, then put the nuts in the kettle with 
the butter, and stir constantly until nearly done, or brown 
enough, as they cook somewhat after taking off the stove, 
then sprinkle well with salt, and pour them out in a sieve 
which has been set over a pan, so as to allow- any remaining 
butter to run off. If you wish, you may first blanch your 
almonds by pouring boiling water over them, and then rub- 
bing off the skins, as you all know how. 

You will find these nuts far nicer, when roasted and salted 
in this manner, than by doing it in the oven, as they are more 
brittle and nicer in every way. 



70 



SALTED PEANUTS 

Use the raw Spanish peanuts, without blanching them, 
.nd roast and salt in the same manner as directed for almonds. 



PACKING CANDY IN BOXES. 

Dainty looking candy may be spoiled in packing*, and 
what would be a nice appearing box of candy loses its charm 
because it is not packed with care and taste. 

Candy boxes may be bought in almost every town, but 
if you have saved some that you have received, these may be 
used as well. Paste an appropriate postal card over the name 
of the firm on the lid. 

Line the box with wax paper and cut it so that it will be 
large enough to fold over the top of the full box of candy. 

Put chocolates, fudge and creams in the bottom of the 
box. If you have made some of the brittles, you will find 
them very convenient to' fill in hollows so that the bottom is 
level. 




Bon Bon Divider 



Cut a piece of white cardboard to fit between the layers. 
Bristol board or two pieces of heavy writing paper will answer 
the purpose. Fold the strips of white paper, as illustrated. 



71 



Illustration on previous page will give you a good idea 
how to arrange the candy in diagonal rows. Be very careful 
not to put rows of candy near each other which do not har- 
monize. Fill in the corners of the box with coated nuts, grilled 
nuts and candied cherries so that it looks well filled. 

Ornament the top of the box with crystalized mint and 
rose leaves, crystalized violets, large silvered dragees and 
chocolate coated nuts wrapped in tin foil ; two or three is 
sufficient for one box. 

Fold over the wax paper, and cover the box with a candy 
box lace. Tie a piece of embroidery floss, white, around the 
box and put on the lid. 

Cut white paper the correct size of your box, making it 
long enough so that when the ends are folded up they will 
just come to the top of the box. Tie the box with gilt cord. 

Sometimes bon-bons with a soft center are put in bon-bon 
cases, which adds to the appearance of the box. 



CENTER CREAM 

%y 2 pounds sugar. 
y 2 pound glucose. 
1 pint water. 

Put the sugar, glucose and water in the kettle and set on 
hot hre. Stir this and wipe down sides of kettle same as bon- 
bon cream, and when it starts to boil, cover until it steams 
well, remove cover, put in thermometer, and cook to 238, then 
remove from the fire and pour on slab which has previously 
been moistened a little. You will see that so far, you handle 
this the same as bon-bon cream, but it is not necessary to 
use quite so much care with it, as the glucose in it has a tend- 
ency to keep it from sugaring any, but do not get careless with 
it simply because we tell you this. This fondant must not 
stand until perfectly cold, but commence creaming it when 
about half cold, and cream it in the same way that you do 
bon-bon cream. It is better to scoop this fondant off into 
your crock just before it sets firmly. When you see it is up 
to that point, quickly scoop it into the crock, for if you allow 
it to remain on the slab until it sets perfectly hard, and sweat 
it same as bon-bon cream, it is very sticky to handle. If you 

73 



should happen to scoop it into the crock a few seconds too 
soon, it does not matter, as it will come out just the same in 
the end. It will take longer to cream this fondant than it 
does bon-bon cream. When you put it in the crock, cover 
with a damp cloth the same as the other. This is a snow 
white, very soft, smooth, and sticky fondant, and is used for 
the centers of chocolate creams, as it makes a much softer 
center for them than bon-bon cream does. We will tell you 
farther on how to handle it, but always remember, we will 
speak of this as center cream and the other, bon-bon cream. 

MAPLE CENTER CREAM 

Make exactly same as above, only instead of white sugar, 
use two-third maple and one-third white. If you use maple 
syrup instead of maple sugar, allow two pounds of syrup for 
every pound of sugar desired. You will find this cream very 
sticky, and it takes longer to cream it up than the other, but 
it makes a delicious chocolate cream. Do not get discouraged 
and think it is not going to cream for you, for if you cooked it 
to the right degree, it will never fail to cream. 

HOW TO MOULD IN CORNSTARCH. 

As you use the center cream for the inside of chocolate 
creams, you must have some method of moulding them on 
account of that cream being so soft and sticky. This is done 
in cornstarch, the same kind as you use for cooking purposes, 
as that does not stick to the candy in the least. Get the 
cheapest grade possible, as that answers the purpose. It 
should cost you from five to eight cents a box, and we would 
advise you to get four or five boxes at once, as it never spoils 
and may be used indefinitely, over and over again. When you 
are through with it, scoop it out into a large jar until you 
need it again. 

Take a square, shallow pan, from one-half to one inch 
deep, or a pie pan will answer the purpose as well, and sift 
starch into it until you have enough in to fill it. Then with a 
smooth stick that extends over each side of the pan, smooth it 
off very even. By having the stick extend over edges of the 
pan, you will not pack the starch down, which is very nec- 



74 



essary to avoid, as you cannot make your impressions perfect 
if you starch is packed in the least, and consequently this 
starch must be sifted into the pan and not scooped in. In 
smoothing it off, place your stick on the pan at one end and 
push it across, and in that manner you will not pack the 
starch in the least. Now take your stick with the style of 
moulds glued on you intend using-, take hold of each end of 
it, and press the moulds down into the starch until the stick 
strikes the sides of the pan; carefully raise the stick and you 
will then find your impressions in the starch ready to be filled. 
Continue in this manner until you have the pan full of im- 
pressions, always remembering that every time you make a 
new row of impressions, you must, when pressing the moulds 
down in the starch, press away from the ones you just made, 
the least trifle, so you will not spoil them, as this cornstarch 
is very treacherous, and if you should happen to press the 
moulds the least bit toward the impressions previously made, 
you would cause them to cave in. By having the ends of your 
stick protrude over the edges of the pan as directed, you will 
thus get all the impressions the exact depth. You must be 
very careful and do not jar the table a particle or attempt to 
move the pan before rilling the impressions with center cream, 
for if you do, you are liable to spoil them. 

Take as much center cream as you wish, and put it into 
the double boiler with hot water underneath it, set on the fire 
and stir until it melts, and do not allow any water to get in 
Avith the cream. As soon as it is thin, color and flavor any 
way you wish, and let it remain on the stove until it gets good 
and hot. It must be hot or it will not harden in the starch, 
but remember the hotter you get it, the harder it will be after 
it is cool, and as you do not wish them to be too hard, be 
careful and not allow it to get too hot. The best way to test this, 
is to take s®me out upon your spoon and touch your tongue 
to it and if it is very warm it is ready to use. Now set off 
the stove, but do not take the inside boiler with the cream in 
it out of the water, as it must be kept warm. Dip a little out 
in a spoon and pour it into the impression. In doing this 
you will soon get an idea about how much to dip out each 
time in the spoon in order to fill the impression. If you have 



75 



dipped out too much to fill it, as soon as it is full, quickly 
turn the spoon up, as you only want the impression level full. 
Continue in this manner until you fill them all. You must 
work rapidly, and will soon be able to drop the cream in the 
impressions without striking the edges and breaking them 
down. If you use a funnel to drop these centers, you must 
warm it a little over a fire, but do not get it hot, just warm; 
then take the handle of the funnel in your left hand, and with 
your right hand push the stick down into the end of the fun- 
nel, and have someone else pour the heated center cream into 
the funnel. Hold the end of the funnel over one of the im- 
pressions in the starch, and lift the stick with your right 
hand, allowing enough cream to run into the mould to fill it. 
Continue in this manner till all have been filled. If the 
cream becomes too thick to run out of the spoon, or funnel, 
readily, set it back on the stove a few moments, until the 
water under it boils again, then it will be thin enough to run 
out as before. If you made this cream correctly in the first 
place, it will never be necessary to' add any water to it in or- 
der to have it run out of the spoon ; but in case you misread 
your thermometer and cooked it a little too much, it may 
be so thick that it will require a few drops of water, but add 
very little. In from ten to twenty minutes, the centers will 
be hard enough to pick out of the starch and blow off. V ery 
little of the starch will stick to them as you lift them out, but 
what does will blow off easily. You may do this with your 
mouth, or better still, if you have any kind of a small bellows 
in the house, put the centers in a pan as you take them from 
the starch, and when they are all taken out, squeeze the bel- 
lows on them several times, and they are perfectly clean. 
In blowing this starch off, we would advise you to take them 
outdoors and do it, as the starch makes quite a dust in the 
kitchen. They are now ready to coat with chocolate, and do 
this as directed in article on Chocolate Coating. 

All chocolate creams are moulded in this manner, except- 
ing Orientals. You may make these any shape or size cen- 
ters that you have moulds for. These centers should be 
coated within several hours after being moulded. 



If you wish chopped nuts of any kind in the centers, stir 
them in well, just before you commence dropping them in the 
starch, or you may if you wish, drop a large piece or a whole 
half of a nut in each impression, then pour the cream on top 
of it. 

If you use a funnel, and wish to use nuts in the centers, 
do not add the nuts to the cream before being run in the 
starch, but simply drop them in the empty mould before hand, 
and run the cream on top, till it fills the mould. 

If they do not harden in the starch, it is because of the 
water you added or else because you did not get the cream 
hot enough, and they may be picked out, blown off, and re- 
melted again without hurting the cream in the least. These 
centers will mellow up a great deal after being coated with 
chocolate, and are better after they stand a few days. 

If you should haA T e more cream melted up than you have 
impressions made for, you may flavor it highly with winter- 
green or peppermint, and with a spoon, drop it out in wafers. 

While it really does not come under this heading, we will 
say here' that centers moulded in this manner and coated with 
bon-bon cream make a very nice cheap bon-bon, but are not 
to be compared with the ones made after the style we direct 
you to, in article on Bon-Bon Making. A great many con- 
fectioners never make bon-bons in any other manner than this, 
but you will see the others are much finer. 

It is a failing of many persons to heat the center too hot 
so that it will run through the funnel more readily, but the 
reult is a hard center that will never get soft, and nothing- 
can be done to soften it after it is once hard. A chocolate 
center becomes soft within three of four days. 

CHOCOLATE CREAMS. 

You may make them any flavor or color you desire. You 
may, if you wish, roll bon-bon cream up into balls and coat 
them with chocolate, but this does not make a nice chocolate 
cream, and the proper way is to mould the centers in corn- 
starch as directed, using the center cream for tin's purpose- 
Either rose, Avintergreen, peppermint, strawberry, vanilla, or 
lemon make a fine chocolate cream. Tt is best to make each. 



77 



ilavor a different shape. Color the rose, strawberry, and 
wintergreen a delicate pink and the lemon a deep yellow. The 
vanilla should be left uncolored, and you may put chopped 
nuts in any of these in the manner we directed, in article on 
Cornstarch Work. 

When moulded, blow off the starch, and coat with cho- 
colate as directed in article on Chocolate Coating. If you de- 
sire a nut on the top of any of your chocolates make a flat 
shaped center, and put the nut on before the chocolate sets, 
and press down very gently, so as not to make a base on 
them. Maple chocolates, made from maple center cream in 
this manner, are- very fine. English walnuts, pecans, or al- 
monds, blanched and split in two, are the prettiest nuts for 
this purpose ; however, we do not advise putting nuts on cho- 
colate creams, except on rare occasions, as you will notice the 
finest grades of chocolate creams do not have nuts on them. 

If you are able to purchase any silver dragees, which are 
kept only in large candy stores, they are very pretty on the 
tops of chocolate creams. As you see by this, there is no 
limit to the many different styles of chocolate creams possible 
to make, by adopting any ideas you have of your own and 
following this recipe. 

CHOCOLATE MARSHM ALLOWS. 

Buy your marshmallows, as that is cheaper and much 
easier than making them, and coat them with chocolate the 
same as chocolate creams. If they are very large, it is best 
to cut them in two before coating, as they will look prettier. 
Pistachio nuts, chopped very fine and sprinkled over them 
before the chocolate sets, look very nice. 

CHOCOLATE CARAMELS. 

Make some caramels, either vanilla or strawberry flavor, 
which are the best for this purpose, and coat same as directed 
for other chocolates. 

CHOCOLATE DATES. 

Remove the seeds from dates, roll them up, and coat with 
chocolate as directed. If you stuff these dates with chopped 
hickory nuts after removing seeds, then press firmly together 
and coat with chocolate, they are very fine. 



78 



CHOCOLATE FIG PASTE. 

Buy some fig paste or Oriental jelly, and coat with choco- 
late same as others, and you will find it makes a very fine 
piece of candy. 

CHOCOLATE COATED FUDGE. 

Cut freshly made fudge up in squares and coat- with 
chocolate. Chocolate fudge, coated in this manner, is prob- 
ably better than the other flavors. Opera fudge, cut into 
squares and coated with chocolate, is much nicer than the 
other kind of fudge. 

CHOCOLATE WAFERS. 

Drop out some wintergreen or peppermint wafers in the 
manner described before, only use center cream instead of 
bon-bon cream, then coat with chocolate. It is best to use 
the center cream in making these, as it mellows up more after 
being coated than bon-bon cream, as it is much softer. 

CHOCOLATE WALNUT BRITTLE. 

Make a batch of walnut brittle as directed, and cut into 
oblong pieces about one inch long, then coat with chocolate. 
These are very brittle and nice eating. 

CHOCOLATE CHERRIES. 

Select large candied cherries, and coat with chocolate 
same as other centers. These are probably the finest cho- 
colates you can make, and also the most expensive, and I 
would advise you to only use them in dressing off the top 
layer of your boxes. 

CHOCOLATE NUTS. 

Either English walnuts, pecans, or Brazil nuts are very 
nne when coated with chocolate. Do it in the same manner as 
uther chocolate coating, but do not roast these nuts before 
coating them. 

CHOCOLATE ALMONDS. 

Roast the almonds in the oven, being careful about get- 
ting them too brown, and when cool, coat with chocolate. 

79 



Never coat nuts of any description with anything- but sweet 
coating; if you should use chocolate on them that is the least 
particle bitter, they would not taste good at all. The best 
way to' coat these' small nuts, is to work your chocolate, then 
put in quite a number of the nuts, roll them around a little, 
then with a pair of tweezers, lift them out one at a time and 
lay on your oilcloth. This is much quicker than lifting them 
out with your hands, one at a time. 

FILBERT PYRAMIDS. 

Roast the filberts in the oven, same as you do other nuts, 
then coat with chocolate, and in laying them on the oilcloth, 
lay three of them in the form of a triangle so that they will 
touch each other, then lay another one on top and when the 
chocolate is set, they will stick firmly together and look very 
pretty in a box. If you have a pair of tweezers, they are A T ery 
convenient with which to pick the nuts out of the chocolate, 
and lay them so that they will touch each other. In laying' 
the last filbert on top, if you will allow quite a little chocolate 
to stick to it as you lift it out, it will improve the looks of 
the pyramid, as it will run down over the other nuts. 

PECAN FRITTERS. 

Pour out a little chocolate coating, work it until nearly 
cold, then mix into it broken pecan meats until it is pretty 
thick, then with a spoon drop it in the form of patties on the 
oilcloth, and make them about the size of a silver dollar. 
Have enough nuts mixed in the chocolate so that they will be 
thick enough to hold their shape after being dropped out and 
will not spread any, and consequently they will be very rough 
looking, which they should be. These are about the finest 
candy in this line which it is possible to make, providing of 
course that you use the Sweet Coating for this purpose. 

PEANUT FRITTERS. 

Make them in the same manner as pecan fritters. Al- 
ways use roasted peanuts, and if you have the raw Spanish 
peanuts, roast them in the oven first, as they are better than 
the large peanuts. 



CHOCOLATE COATED PINEAPPLE. 

Cut some candied pineapple into points and coat with 
chocolate. 

CHOCOLATE COATED KISSES. 

Molasses and Moonlight Kisses are greatly improved 
when coated with chocolate. Cut the kisses into pieces about 
two inches long and coat with chocolate. 

CHOCOLATE NABISCOS. 

Buy a few Nabisco wafers, cut them in four pieces and 
dip in sweet chocolate. 

CHOCOLATE COCOANUT. 

Make a batch of cocoanut centers as given in this book, 
roll them round and dip in chocolate. This makes a nice 
topping piece for your boxes. You may also set a small 
round dragee on top of the ball, while the chocolate is still 
Avarm. 

MARASCHINO CHERRIES. 

Drain the liquor from red or white Maraschino cherries. 
Melt some fondant, and dip each cherry in the melted fond- 
ant. It is well to add a little of the liquor to the fondant 
while melting, as this has a tendency to make the fondant 
watery in about a day. "As soon as you have dipped all the 
cherries, and the fondant on them has cooled, commence at 
once to coat with chocolate. If after you have finished coat- 
ing, and you find little drops of syrup standing out on the 
chocolate coated cherries, simply cover these holes with a 
little cooled chocolate and it will stop at once ; for if allowed 
to drop out, the cherries would be dry in a few days. These 
are best wrapped in wax paper. 




82 



HOW TO COAT CHOCOLATES 



For coating chocolates, confectioners use what is called 
"Sweet Coating Chocolate," which is prepared expressly for 
this purpose, and you will be able to purchase it of any con- 
fectioner who makes his own candy, or any candy supply 
house, if you live convenient to one, and also in some of the 
large grocery stores. 

There are a great many different grades of coating cho- 
colate, and we strongly encourage using a good chocolate, as 
the better grades give the best results; because there is less 
sugar in it, and it lends itself more readily to the manipula- 
tions, gives a more glossy finish, and has a much richer taste 
than the cheaper chocolates, which are adulterated. Choco- 
late which sells for about forty cents a pound is a good qual- 
ity. You may, if you are unable to procure this coating, use 
the ordinary cooking chocolate, which you w r ill find, in all 
grocery stores. This is not so nice or satisfactory to use as 
the other coating, and if you use it, w r e would advise you to 
add enough XXXX sugar, after it is melted, to sweeten some- 
what, and also to' thicken it which improves it. In writing 
these directions, we take it for granted you will use the sweet 
coating, and will write them accordingly; but if you should 
use the cooking chocolate, handle it in the same manner. 



A FEW PRELIMINARY INSTRUCTIONS. 

The condition of the weather plays an important part in 
candy making, especially in the chocolate coating. Never 
attempt to coat on a rainy day, as the moisture in the air, 
prevents the chocolate from setting quickly, and the choco- 
lates become grey. Dry weather is by far the most satisfac- 
tory, as the chocolate is easier to handle, works better, and 
coats with more luster. 

As no doubt you will do the most of your chocolate work 
in the winter time, you must pay strict attention to the condi- 
tions under which you work. To begin with, the tempera- 
ture of the room in which you work, must be about 75. Do 

83 



not attempt to coat in a room that is cold, for your chocolate 
will harden on your hands and on the slab, before you can 
get it worked enough. The room should at least, be com- 
fortable enough to sit in. Let us caution you right here, not 
to have your slab, nor the centers to be dipped, too cold. Warm 
the slab a little, before you pour the chocolate on it, but be 
careful not to get it hot, just warm enough to take the chill 
off. The centers, or whatever you are going to coat, should 
not be heated, but by merely leaving them set in the same 
room for awhile, they will be about right. Remember, it is 
just as bad to dip freshly run centers, or anything that has 
just been made, while they are still warm, as it is to dip the 
cold ones ; the heat must have left them entrely before you 
coat them, or they will be grey and streaked. If you dip 
in warm weather, you will have to cool the chocolates in a 
refrigerator for about five or ten minutes. That is, when 
you have dipped about a dozen pieces of candy, you must set 
them in the refrigerator, so that the chocolate on them will 
harden quickly. In cold weather you will not have to use 
a refrigerator, but you must set the chocolates in a cool place 
as soon as you have about a dozen pieces coated. In real cold 
weather they may harden A*ery quickly after being* placed on 
the tray. Remember, you must have them cool quickly after 
being coated, for if they do' not, it is liable to make them grey 
or streaked, and this is as important as working the cho- 
colate. 

It is best to lay these chocolates in boxes, with wax paper 
between the layers, and keep them in a cool place. If you 
lay them in the boxes carefully, they will not get scratched, 
and will keep fresh for several weeks if kept in a cool place. 

The slab you use for making the other candies cannot be 
used for chocolate coating, because the chocolate will absorb 
the butter which has been used to grease the slab, and it will 
cause the chocolate to become rancid, if the bon-bon is kept 
for a length of time. If you have a piece of marble about 
twelve inches square, use that. If you have a large, heavy 
platter, it will do just as well as a slab. 

If you wish to make the chocolate bon-bons for your own 
use, you can either use heavy wax paper to lay the coated 



84 



chocolates on, or buy enough white table oilcloth, to cover the 
under side of about six trays. Flat kettle lids, cake and pie 
pans may be utilized for this purpose. Pieces of heavy tin. 
cut to lit the shelves of your refrigerator, is about the best. 
If you wish to make the chocolate bon-bons for profit, we 
would advise you to equip yourself with conveniences for 
the work. 



PREPARING THE CHOCOLATE. 

This chocolate coating is very easily and quickly done, 
and is exactly the same as all fine hand-made chocolates are 
coated, and it is practically all done by girls; so you will have 
no trouble in soon mastering- it. Do not think it too difficult, 
for it is so simple that a child can coat after these directions. 

The methods for working the chocolate as illustrated, 
are those used by a professional chocolate coater. Notice how 
the choclate is kept in the palm of the hand. These pictures 
were taken after she had completed her work of preparing 
the chocolate, and at the end of the day her hand is just as 
free from chocolate as in the pictures. 

Take the desired amount of chocolate ; break it into 
pieces, put them in a double boiler, and place it over the fire. 
The heat of the water in the lower part of the boiler melts the 
chocolate. Do not put on a lid or add water because mois- 
ture or water that gets into the chocolate ruins it for choco- 
late coating, but it may be used for cocoa or baking. In most 
cases where the chocolate becomes too thick to coat with, 
you can save it by adding cocoa butter, of which we will tell 
you later on. Stir the chocolate occasionally while melting, 
to help break up the lumps. As soon as the water in the 
lower prat of the boiler comes to a boil, turn the fire down 
very low, so that the water does not boil and cause steam 
to fly over the top of the chocolate, as that is sufficient to 
thicken the chocolate. When it is about half melted, draw it 
to the back part of the stove, and stir it until all the lumps 
are dissolved. If you wish, you may test the chocolate with 
the thermometer. Put the thermometer in the chocolate as 



85 



soon as you set the double boiler off the lire. The required 
degree is 125. If the chocolate is cooler than this, heat it un- 
til it registers 125. If it happens to get a little too hot, lift 
the upper part of the boiler out of the water for a few min- 
utes, but do not leave it out long. After you have a little ex- 
perience, it will not be necessary to test -with the thermome- 
ter, as you can tell with the hand when it is about the required 
degree. 

If you wish to coat a large amount of candy, it is best 
to melt all the chocolate at the same time. It can be kept 
the correct temperature by allowing it to stand on the back 
part of the stove, or if you use gas for cooking, keep a sim- 
mering" flame under the double boiler. It is always necessary 
to melt more chocolate than you expect to use, because you 
must allow for that which cools around the edges, forms the 
base on the slab, and clings to the sides of the kettle. 

Orientals are the favorite chocolate candy and that is why 
we use it in illustration. Three-fourths of a pound of cho- 
colate is the actual amount of chocolate needed to coat a 
batch, but as you will put it on thicker, and use more when 
} t ou are a beginner, melt \y 2 pounds. 

You will learn from experience only, about how long it 
is necessary to work and knead the coating before using it. 
This is done for two purposes : One is, to break up the small 
globules of oil in the chocolate to prevent them from being 
spotted when coated, and the other is, to get your chocolate 
thick enough, so it will not run off the cream after you lay 
it on the oilcloth or wax paper. As you all know, if you dip 
chocolate creams in thin chocolate, it runs off and forms a 
base on the bottom of them. 

If you should use a bowl and a pan of water instead of 
double boiler, be very careful and do not get any water in it. 
and also in pouring the chocolate out in order to work it, do 
not pour it on a cold slab or platter, as that chills it tor. 
quickly, but have it lukewarm. 



86 



DIRECTIONS. 



Pour on the slab \y 2 pounds of the melted chocolate. As- 
sume the position of the hand as shown in figure 1 ; draw 




Fig. 1 

the ringers through the chocolate with a ''pawing" motion as 
shown in figure 2. Each time that the fingers touched the choc- 




Fig. 2 

olate on the downward motion, close the hand, and lightly 
squeeze the chocolate that is held between the fingers and the 
palm. The chocolate flows through the fingers and from the 



87 



sides of the closed hand. Repeat this motion until the choc- 
olate is spread out over the slab, (it will only be a few times). 




Fig. 3 

then encircle the outer edge, drawing the chocolate toward 
the center, as shown in figures 3 and 4. The thin layer of 




Fig 4 

chocolate which remains is the foundation for the base which 
keeps the chocolate within bounds. Never draw into the cen- 
ter any of the chocolate that has become hard or that which 
is getting stiff. It will spoil the entire lot. Continue the 
"pawing" process, following it with the operations as shown 
in figures 3 and 4. Occasionally take up a handful and 

88 



squeeze it as shown in figure 5. The chocolate in these il- 
lustrations was allowed to become cold, so as to give you a 
better idea how it should be done. 




Fig. 5 



"When the chocolate is warm it is thin, but by the time 
it has cooled enough it will be thick enough not to run off 
the center. You must continue working the mass of choco- 
late until the heat has all left it. There are several ways 
of telling when it is cooled enough. 

For a beginner, we might advise you to' use the thermo- 
meter until you have had a little experience. Slide the scale 
with the glass on, out of the case, so that the chocolate will 
cover all of the bulb, and after you have worked it for about 
live minutes, stand the thermometer in the center of the mass 
of chocolate until the mercury stops rising. If it registers 
about 82, it is then ready. If it is higher, continue working 
until it has reached the required degree. In cool weather 
the chocolate may be cooled sufficiently in from five to eight 
minutes, but in warm weather it may even take as long as 
twenty minutes. After you have used the thermometer a 
few times, you will know just how cool the chocolate should 
be, and then you can get along without it. 



89 



Another way to tell when the chocolate is cooled enough 
is, when you have worked it for five or six minutes, and it 
seems cold to the hand that is in it, simply dip the back of the 
fingers of the other hand in the chocolate, and if it is in reality 
cold, or you are sure the heat has all left it, then dip a piece 
or two, and cool them qiuckly, and you can soon tell. The 
chocolate has a high gloss, and retains the markings if it is 
cooled sufficiently. 



COATING THE BON-BONS. 

When the chocolate has been worked as directed, take a 
cream, (see directions "How to Mold in Cornstarch"), an Ori- 
ental center, or a nut and drop it on the mass of chocolate near 
the edge of the slab in front of you. Cover it thoroughly by 
using the thumb and first three fingers, as shown in figure 6, 




Fig. 6 



Pick up the cream from the mass of chocolate, wipe the side 
and back of your hand on the slab (or use the back of a knife) 
to clear it from the excess of chocolate which clings to it, oth- 
erwise this will drip over the paper when you lay down the 
cream. Smooth the chocolate covered cream by rolling it be- 
tween your thumb and fingers until it is evenly covered with 



90 



chocolate. Hold it with the tips of your lingers as shown in 
figure 7, and place it on the oil cloth at your right. In doing 
this, do not hurry or you will have strings of chocolate over 
the table and paper. 




Fig. 7 



In laying the bon-bons on the oil cloth, LAY THEM 
DOWN SQUARELY. Do not allow them to slide or a base 
will form, which you Avish to avoid. It is essential that the 
tray be level. 

Coat the bon-bons as rapidly as possible so that it will 
not be necessary to reheat the chocolate before you have fin- 
ished. If the chocolate is reheated, it must be worked again, 
as in the beginning. 

ORNAMENTING THE BON-BONS. 

In ornamenting bon-bons it is necessary to have some 
one help you. The ornament must be placed on each bon-bon 
as soon as coated, before the chocolate is set. Your helper 
can do this while you must continue with the work of coating. 

A nut or silvered dragee, as shown in figure 8, may be put 
on top as an ornament. Do not press the ornament on the 
bon-bon, but place it lightly, otherwise it will form a base. 



91 



To acquire this skill in marking, begin by trying to mark 
the coated nuts. Roast some almonds in the oven with the 
skins on, which need not be removed when coating. English 
walnuts or pecans may also be used. The thread of chocolate 





Fig. 8 



Fig. 1 1 



Fig. 9 



is carried with the thumbnail across the top, as shown in fig- 
ure 11. There is enough chocolate on the thumb, so that it is 
not necessary to touch the coated nut as you do when you 
mark the bon-bons. 

After you have coated for some time and become an 
expert, you can learn to make the pretty markings seen on 




Fig. 10 

chocolate bon-bons, as shown in figure 9, which always dis- 
tinguishes the hand-coated bon-bon. After you have placed 
the chocolate coated bon-bon on the paper, touch the top 



92 



lightly with the chocolate covered middle linger. Carry the 
thread of chocolate that lifts up with your finger in a circle as 
shown in figure 10. 

Do not be discouraged with your work, if you do not suc- 
ceed the first few times. Many persons prefer the rough ap- 
pearing candies., because in their opinion they look more 
"home-made." 



HELPFUL SUGGESTIONS. 

W "hen you coat begin by using the chocolate which is di- 
rectly in front of you, and keep this cleared space to wipe the 
chocolate from your hand after you pick up the cream center 
from the mass of chocolate. 

When you have used about one-third of the chocolate, 
sweep around the inside edge, as you did when working it, so 
that you may keep the entire mass the same temperature- 
Do this quite frequently. 

Coating candies in the manner described here, your creams 
will have no base on them whatever, and will be very glossy,, 
and not spotted in the least. If they are spotted after being- 
coated, it is probably because you did not thoroughly work the 
chocolate, or because you worked in some of that around the 
edge that Avas too cold. Never mind how much there is 
around the edge of the slab, as none of it is wasted. 

If they are not glossy, it is either because you commenced 
coating them before vour chocolate was cool enough, or al- 
lowed it to get too cool, which would spoil the gloss, or did 
not put them in a cool place soon enough after coating them 
in order to set the chocolate. 

W hen you are through coating, take your scraper and 
scrape all the chocolate oft the slab, and also with a knife 
scrape it from your hand, and put it back in double boiler, 
and you will find that there is not enough chocolate wasted 
with which to coat one chocolate cream. 



93 



There is absolutely nothing necessary to put in this coat- 
ing, but simply melt it and handle as described. If the choc- 
olate is too thick to coat with, it is because you have-allowed 
some of the steam, or a drop of water to get mixed in it, and 
you may then add a little melted cocoa butter to thin it a 
little. Do not get it too thin ; remember that. 

In using milk chocolate, you will find that it is much 
thicker than the sweet coating, and also, full of little lumps, 
which will be broken and worked through by the time it is 
cooled. If you wish you may add a ver^v little melted cocoa 
butter to this coating, about the time you start to work it. 

The bitter-sweet coating you will use in making Ori- 
entals, is thinner than most of the other coatings, and if you 
wish to thicken it a little, simply add a very little XXXX 
sugar to it, when you start to work it. 

We will repeat again, that you must work the chocolate 
as much as you possibly can before you begin to dip ; for, 
while it is absolutely necessary to have the chocolate cool, 
or until the heat has all left it, before you begin to coat, It is 
essential to work the chocolate as much as possible, until it 
is cool, even if it takes fifteen to twenty minutes. Otherwise 
your chocolates will be grey. 

The secret in successful chocolate coating, is in working 
the chocolate properly, having it cool enough before you begin 
to dip, then cooling the dipped candies as soon as they have 
been dipped. 

Xever lift the dipped chocolates off the boards or trays, 
until they are set ; you can tell this by liftirig one piece off 
the wax paper or oilcloth, and if the bottom is glossy, then 
they are set. 



94 



ORIENTALS 



The Finest Chocolate Cream Made. 

This is acknowledged by everyone to be the finest Italian 
chocolate cream made, and when coated with the proper 
coating,, it is a delicious confection, with a very brittle coating, 
and when broken open, the center is as smooth and soft as 
whipped cream. 

We put this recipe last for the reason that you should 
learn to do the other chocolate coating before attempting this. 
The coating is done in exactly the same manner, except with 
these it is necessary to handle them very quickly, and conse- 
quently you must have a little experience in this line before 
attempting these, but after making them once, we do not think 
you will ever make the other different kinds, except for the 
purpose of filling you Christmas boxes, when it is very nice 
to have an assortment. With enough practice to enable you 
to coat them nicely, and if you are so disposed, you will have 
no trouble in selling all you can make at sixty cents per pound, 
to private customers only, as there are very few stores in the 
country where it is possible to purchase them. One reason 
of this is. they are too delicate to stand being boxed up and 
shipped around the country to the different, dealers, and 
probably be kept for months, a^ some candies are, before be- 
ing sold. 

We tell you this to impress upon you how reallv fine they 
are, and the possibilities of profit, if you expect to make candy 
to sell. The formula is very simple, and known only to a very 
few. but you must follow directions very closely and cook it 
to the exact degree. The thermometer will do the cooking 
accurately, and the other part is not difficult in any manner. 
For the coating, it is best if possible, to get what is called a 
Bitter-Sweet Coating. This may be purchased in any large 
city, also of a great many candy manufacturers, or of any 
candy supply house or chocolate manufactory. If it is not 
possible to get the Bitter-Sweet Coating, you may make one 
which is nearly as nice as the other, by simply getting the 
pure unsweetened or bitter chocolate, which all confectioners 



handle, and sweeten it partly with XXXX sugar (never use 
granulated), in the proportion of one-fourth pound sugar to 
two and one-half pounds chocolate, by simply stirring- the 
sugar in the chocolate after it is melted. If you should be 
unable to procure any other kind of chocolate, you could use 
the ordinary bitter baking chocolate, sweetened somewhat 
with XXXX sugar, but do not use it if you can possibly avoid 
doing so". 

These creams should never be coated with a sweet coat- 
ing, but always a bitter-sw r eet of some description, as the in- 
tensely sweet center, and the bitter coating, form a combina- 
tion that makes them delicious. 

They are made in the following manner, and a batch this 
size will use up about one pound of chocolate, but of course 
it w r ill be necessary for you to have more melted up for rea- 
sons we mentioned before : 

2y 2 pounds granulated sugar. 
Yi teaspoonful glycerine. 

Whites of 2 eggs. 
6 drops acetic acid. 
Yi teaspoonful vanilla. 
Good pint of water. 

Put sugar and water in kettle, set on hot tire, stir until 
dissolved, then put in the glycerine, continue stirring and 
wipe down kettle same as for fondant, and when it commences 
to boil add the acid, then cover the kettle until it steams well, 
remove the cover, put in thermometer and cook to exactly 236. 
then pour on moistened slab and allow it to remain undis- 
turbed until all the heat has left it, the same as you do bon- 
bon cream Now beat the whites of the eggs until dry. o will 
stand alone, then pour them on top of the batch, add the va- 
nilla, and cream the batch in exactly the same manner as you 
do bon-bon cream, working the eggs right into it. If some c ' 
the syrup should be a little thick and not seem to mix witn 
the eggs well, just take the scraper or whatever you are turn- 
ing it with, and break the hard syrup a little, when it will 
readily mix. 



96 



Of course this will be thinner than bon-bon cream, and 
will require more attention m order to keep it in a mass and 
not allow it to spread all over the slab. It will be a little thin- 
ner just before it commences to set, the same as bon-bon . 
cream does, and now turn it very gently in order to give it all 
the chance possible, as this is the delicate point. Keep turn- 
ing it over and over very slowly, always working from the 
edge, and gradually work it up in a mass until it will stand 
alone and not spread any, and it is then done. About the only 
trouble you will have in making these will be at this poinf. 
The egg whites have a peculiar action on the cream, and some- 
times it sets very quickly and gets hard enough to handle 
easily, and at other times it seems as though it never will set, 
and even when it does, on such occasions it is very soft and 
difficult to coat. Each batch you make will probably vary a 
little from the other, owing to the peculiar nature of it, but it 
will all come out the same when coated, and allowed to stand 
awhile. When properly made, this cream at this stage is an 
intensely white, rather fluffy mass, about the consistency of 
a soft marshmallow, only it is very tender, and not tough as 
they are. When creamed up, cut the batch in two after al- 
lowing it to stand for three or four minutes in order to set 
a little more, and to one-half of it work in some chopped Eng- 
lish walnuts by kneeding them in with your scraper, and allow 
the other half to remain plain ; then cut both halves into sev- 
eral pieces so as to allow the air to strike it as much as possi- 
ble, which has a tendency to dry it and make it easier to han- 
dle. It is now ready to mould up, and must be done so at 
once. Have a small dish with some XXXX sugar in it, take 
a knife and cut off a small portion of the cream, and with 
your ringers shape it up slightly into a ball, then as it will 
probably be a little sticky, lay it in the XXXX sugar and turn 
it over in order to get the sugar all over it, then lay it on wax 
paper, and proceed in this manner until you get them all 
moulded. The ones with nuts in should be made just a trifle 
oblong, so as to distinguish them after being coated. In 
moulding these up, remember that the less they are handled, 
the easier they will be to coat, as handling them has a ten- 
dency to make them softer. After they are moulded, it is 



97 



best to turn them all over, as they lay on the wax paper, be- 
fore coating them, in order to allow the bottom to dry off a 
little. These must be coated immediately after being moulded, 
and the better way is to have someone mould them and you 
coat them as fast as they are moulded. The person moulding, 
will do so faster than you can coat them, and thus they will 
be able to dry off a little by the time you are ready for them. 

Coat them in the same manner as other chocolate creams, 
but remember that it must be done rapidly, for you cannot 
hold them in your hand but a few seconds, as they get too 
soft, and will lose their shape and spread out after dropping 
on the oilcloth. 

They have a tendency to' pop out, after the chocolate is 
set, if there is a thin spot anywhere in the coating, but this 
does not hurt them. They will be very soft inside, several 
hours after being coated, and are best if eaten within a week 
after they are made. If you should put them in boxes, it is 
better to wrap each one separately in a small piece of thin 
wax paper, as they are so soft inside. If one should break it 
would run out and spoil the looks of the others. 

The length of these directions may cause you to think 
they are very difficult to make, but such is not the case, as 
you will see after trying them, for the thermometer does the 
most difficult part, it being necessary to cook them to the ex- 
act degree. In moulding them, do not try to get them all 
the same size or the same shape, as they look prettier made 
in odd shapes and this sized batch will make about one hun- 
dred ordinary sized creams. 

MAPLE ORIENTALS. 

1^4 pounds maple sugar. 
24 pound granulated sugar. 
Yi teaspoonful glycerine. 
6 drops of acetic acid. 
Whites of 2 eggs. 
Good pint water. 

Put both kinds of sugar and the water into a kettle, stir 
till dissolved, add the glycerine, continue stirring and wipe 
down kettle same as for fondant, and when it commences t@ 

98 



boil add the acid, then cover the kettle until it steams well, 
remove the cover, put in the thermometer and cook to exactly 
238, then pour on a moistened slab, and finish exactly the 
same as vanilla Orientals. You will notice that we tell you to 
cook this to 238, while the vanilla Orientals are only cooked to 
236. The reason of this is, that the maple sugar always has 
a tendency to make candies softer than white sugar, and most 
necessarily must be cooked to a higher degree. 



A FEW WORDS ON CAKE-BAKING 

This is not a cook book; but as it is intended principally 
for ladies, we will include in it a few ideas we have in regard 
to cake baking, and also a few recipes for refreshments to be 
served when entertaining. 

We are not advertising any particular brand of baking 
powder, as we use none, neither are we advertising any par- 
ticular brand of flour. In place of baking powder, we use 
cream of tartar and soda, and as all pure baking powder is 
composed practically of nothing but these two ingredients 
mixed with rice flour, they will, when used in the following 
manner, give you the same results as baking powder, and 
also prevent your cake from falling. 

Always use winter wheat flour for cake baking. One 
pound of pure baking powder is composed of one-half pound 
cream of tartar, one-fourth pound of soda, and one-fourth 
pound of rice flour. In all recipes that call for baking powder, 
use just one-half as much cream of tartar as it calls for bak- 
ing powder, and one-half as much soda as you use of cream 
of tartar ; that is, if a recipe calls for two teaspoonfuls baking- 
powder, you simply use one teaspoonful of cream of tartar and 
a scant half teaspoonful soda. In measuring soda, always 
level your spoon off, and in cream of tartar, have it slightly 
rounding. Always sift your soda with the flour two or three 
times, and always put the cream of tartar in the eggs. If you 
use only yolks, when beating them beat the cream of tartar 
with them, but if your cake calls for the whites, then put in 



99 



the cream of tartar and beat them until they are stiff In or- 
der to tell when your whites are beaten sufficiently, lift your 
whipper or beater, turn it over quickly, and the whites that 
lift with it should stand up perfectly straight, and if they do 
this, your eggs are beaten sufficiently. 

The heat of your oven has everything to do with success- 
ful cake baking and you must be careful and not allow it to 
get too hot. Your cake should first raise in the oven, before it 
commences to brown on the top, if you wish to make a suc- 
cess of it. If you follow the directions exactly as written here, 
you need have no fear of your cake falling, from opening the 
oven doors and looking at it at any time, or from jarring the 
oven in any manner, as you may take any of these cakes out 
of the oven when they are only partially done, shake them 
around, then put them back in the oven, and they will raise 
perfectly, providing your oven is not too hot, and you mix 
these cakes exactly as we direct you. This may seem a rather 
broad assertion, and shatter a great many ideas you now hold 
in regard to cake baking, but it will only cost you' the time 
and trouble of making one cake to find out that this is correct. 
We have done this with cakes repeatedly in order to convince 
people it would not hurt them, and they would come out of 
the oven as light and as perfect as any cake ever baked. 

It does not make a particle of difference which way you 
beat your -cake, or whether you put all of the flour or milk in 
at once or a little at a time, as some cake makers direct you 
to, so long as you beat it thoroughly, which is a very essen- 
tial point. Always put all of the flour and milk in at once, as 
it is much easier than adding a little at a time. If your cake 
falls a particle, or fails to come out perfect in any way, the 
fault beyond a doubt is with your oven, providing you have 
followed the directions. A gas or gasoline oven is by far the 
best for cake baking, as you are able to get the heat more reg- 
ular with them. If you will measure and sift your sugar on 
a plate, then set it in the oven for just a few moments, until 
it gets warmed through, you will find it will cream nicer with 
the butter, as the heat in the sugar softens the butter. 

You may take any cake recipe you have, and apply these 
same directions in making it, using cream of tartar and soda 

100 



in the proportions directed, follow other directions carefully, 
and you will never experience any trouble with your cakes. 

If you are much of a cake baker, this article alone is 
worth a great deal to you, and if you never had much success 
with your cakes, you will find it a very easy branch of do- 
mestic science to' learn, instead of a difficult one, as some 
have led you to believe. 

ANGEL FOOD. 

Whites of 11 eggs. 

1 cup flour. 
\y 2 cup sugar. 

1 teaspoonful cream of tartar. 
XYz teaspoonful vanilla. 

Sift your flour three or four times. If you have powdered 
sugar, use it for this cake ; if not, use granulated and sift it 
two or three times. Add a pinch of salt to your whites of 
eggs, beat them a little, then add the cream of tartar and beat 
until stiff; then stir the sugar and vanilla into the beaten 
whites, and in doing this always stir from the bottom, as it 
keeps them fluffy, and do not stir it any more than is neces- 
sary. Remember this in all cake recipes where you stir sugar 
into whites of eggs. Now gently fold in the flour, and put 
in pan and bake in moderate oven, and it will require about 
fortv-five minutes. 



101 



GOLDEN CAKE. 



Yolks of 8 eggs. 
1J4 cup granulated sugar. 
2 /z cup butter. 
2 /z cup sweet milk. 
3 cups flour. 

1 teaspoonful cream of tartar, 
teaspoonful soda. 
1^2 teaspoonful lemon extract. 

Sift the flour and soda together three times, and remem- 
ber in all cake recipes, in measuring soda to use scant meas- 
ure. Put cream of tartar in yolks and beat them stiff as pos- 
sible. Sift your sugar on a plate, warm it in the oven a little 
and then cream it and the butter together thoroughly and add 
the flavoring while doing this ; add beaten yolks to this and 
beat in well. Now add the milk and flour and beat it hard 
for about two minutes, then bake in two layers and lay up 
with white frosting. Have oven moderate and it will bake 
in thirty or forty minutes. This cake is also very fine when 
baked in loaf form, and in that, only use two and one-half 
cups flour, making it otherwise just the same. 



DEVIL'S FOOD. 

3 eggs. 

1}4 cup sugar. 
y 2 cup butter. 
94 cup sweet milk. 
3 cups flour. 

1 teaspoonful cream of tartar. 

2 squares of chocolate. 
1 teaspoonful vanilla. 

j4 teaspoonful soda. 

Grate your chocolate, and to it add half of the milk, and 
set on stove and stir until dissolved. Then stir in half cup of 
your sugar and set away to cool. Sift the soda in the flour 
three times. Beat the yolks very stiff. Warm the remainder 
of the sugar in the oven a little*; then cream thoroughly with 

102 



-the butter, then add the beaten yolks to this and stir in well. 
Add the cream of tartar to the whites of the eggs after beating 
them a little and then beat until stiff. Add the remainder of 
the milk to the chocolate and stir in well, and then pour it into 
the creamed butter and sugar, add flour and beat very hard. 
Then stir in the egg whites and bake in two layers and lay 
up with Oriental frosting. 

SPONGE CAKE. 

5 large eggs. 

\y 2 cups granulated sugar. 
iy 2 cups flour. 
Yz teaspoonful cream of tartar. 
1 teaspoonful lemon extract. 

Beat the yolks very stiff. Add pinch of salt to the whites, 
beat a little, then add cream of tartar and beat stiff. Then stir 
in gently the sugar and vanilla, and the beaten yolks, then fold 
in the flour and bake in a very moderate oven. This makes a 
delicious sponge cake. 

SUNSHINE CAKE. 

6 eggs. 

Ij4 cup granulated sugar. 
1 cup flour. 
Yz teaspoonful cream of tartar. 
1 teaspoonful vanilla. 

Beat yolks very stiff ; add pinch of salt to whites, beat a 
little, then add cream of tartar and beat until stiff. Sift your 
sugar once or twice, then add it and the beaten yolks to the 
whites and stir in gently, adding the vanilla when doing this, 
then fold in the flour carefully and bake in a moderate oven. 
This cake is very fine to use in making Charlotte Russe, as 
follows: cut it up in very thin strips, then cut the strips just 
long enough to fit around the inside of the cup, then fill cen- 
ter with the whipped cream as we direct you in recipe. 



103 



BRIDE'S CAKE. 



6 whites of eggs. 

l J /2 cup sugar. 

Y* cup butter. 

Yz cup milk. 

2y 2 cups flour. 

1 teaspoonful cream of tartar. 

Yi teaspoonful soda. 

1 teaspoonful vanilla. 

Sift first, then warm the sugar as directed before, and 
cream thoroughly with the butter and add vanilla while doing 
this. If you wish, you may add a little violet flavoring, as it 
improves it. Put the soda in the flour and sift three or four 
times. Then add it and the milk to the creamed butter and 
sugar and mix well. Beat the whites a little, then add the 
cream of tartar and beat until stiff; then mix them with the 
other ingredients, and bake in a deep pan in a moderate oven, 
and will require from forty-five to sixty minutes. 

ORIENTAL ICING. 

1 pound sugar. 

1 egg white. 

Ya teaspoonful glycerine. 

2 drops acetic acid.. 
Yi teaspoonful vanilla. 

Cook the sugar with just enough water to dissolve it to 
236, and do this operation the same as directed in making 
fondant or Oriental cream for centers, adding the glycerine 
when the sugar is dissolved and the acid when it com- 
mences boiling, and be sure and wipe down sides of kettle 
and steam it. When cooked to 236 pour out on slab or 
platter, which has been dampened a little, and allow it to get 
cold; then beat your eggs white and put it on the syrup and 
cream up the same as in Oriental creams, adding the vanilla 
when you commence to cream it When you see this is just 
commencing to set or thicken a little, it must be put on the 
cake, and done very rapidly. If you attempt to put it on the 



104 



cake too soon, it will run off, and if it should commence run- 
ning off, simply cream it up a little more before putting any 
more on, and also if you should allow it to get too stiff before 
putting it on the cake, it would make your cake rough looking. 
There is just a certain point where you really should com- 
mence putting this on the cake, and after trying it once, you 
will have no difficulty in telling when you have creamed it to 
the right consistency. 

This is beyond a doubt the finest icing made, in every 
respect, as it is smoother than other icings, and also does not 
get hard and chip off, as other icings do when you cut the 
cake. It forms a slight crust on the outside, but next to the 
cake it remains soft, and will keep nicely for about a week. 
In using this on a layer cake, the better way is to ice your 
top first, as the first icing you put on is much smoother than 
the last, then use the last of the icing for the middle of your 
cake, as that does not show. After making this icing once, in 
this manner, we do not think you will ever attempt the other 
icing which everybody makes. This amount will cover one 
cake. 

CHARLOTTE RUSSE. 

1 pint very stiff cream. 
4 egg whites. 

1 cup sugar. (XXXX sugar). 
Good teaspoonful vanilla. 

Beat the cream stiff enough to stand alone, and this can- 
not be done unless you have very thick cream; add the sugar 
and the vanilla to it and mix thoroughly; beat the whites af- 
ter adding a pinch of salt to them, until very stiff, then mix 
them well with the whipped cream, and with a spoon, fill your 
cups which have previously been lined with the Sunshine 
cake, cut up as directed, or with Lady Fingers, split open, 
This makes a delicious dessert, and putting a candied cherry 
on top of each one, sets them off a great deal. 

105 



ORIENTAL PUNCH. 



Juice of 2 lemons. 

Juice of 3 oranges. 

6 to 8 drops of peppermint. 

Green coloring. 

3 quarts of water. 

Mix the water, lemon juice, and orange juice together, 
and add enough sugar to sweeten to suit the taste. Then 
strain it and add enough green coloring to make it a very 
pale green ; then add the peppermint, which will give it a 
peculiar flavor that is very fine. 

Claret punch may be made in the same manner, only 
leave out the peppermint and green coloring, and in their 
place add enough claret to flavor and color it. Serve these 
cold. 

CHOCOLATE SYRUP. 

1% pound granulated sugar. 
% pound cocoa. 
1 pint hot water. 
1 teaspoonful vanilla. 

Mix sugar and cocoa well together, then add the hot wa- 
ter, set on stove, stir until it commences to boil, then add a 
pinch of salt and stop stirring, and cook exactly two minutes 
after it starts boiling. Set off the stove, and when cool stir 
into it the vanilla. Then pour it into a glass jar and put away 
until needed. This syrup is to use in making hot chocolate 
or cocoa, and is done in the following manner : put a table- 
spoon of the syrup in your cup, then put in two tablespoon- 
fuls of cream, and stir them together thoroughly, then fill 
your cup with boiling water, and you have a cup of hot cocoa 
which is very hard to beat, and is made as you see, much 
easier than stopping to cook it each time, as by having- the 
syrup on hand, the only thing necessary, when you wish a 
cup of hot cocoa, is to simply have some boiling water. A 
little whipped cream put on top, after adding the hot water, 
improves it very much. 



106 



This recipe alone, to' anyone fond of this drink, is worth a 
great deal. If the syrup gets too thick at any time, thin it a 
little with a syrup made of sugar and water. You may also 
use it in making chocolate icing. It is also used in making 
chocolate ice cream ; and you use for this purpose, one-half 
pint of the syrup to each gallon of cream, putting it in when 
the cream is partly frozen. 

TABLE SYRUP. 

1 pound glucose. 
^2 pound sugar. 
1 pint water. 

Put all this in a kettle, stir till it boils, then wash down 
sides of kettle, and cook to about 218 or 220. Set in a cool 
place, and do not disturb till cold. If it is a little too thick 
when cold, add a little water. This makes a fine syrup and 
with the thermometer, it can be made the same every time. If 
it is allowed to cool without being disturbed, it will not sugar, 
and will keep indefinitely. 



107 



INDEX 



Page 

Acetic Acid 15 

Almond Paste 16 

Alkuma 66 

Angelica 33 

Baby Cream 51 

Black Walnut Fudge 40 

Bon-Bons 28 

Lemon Fig 32 

Nectar 33 

Violet 33 

Pistachio 33 

Coated Cherries 34 

Fig Paste 34 

Marshmallow 34 

Maple 34 

Cocoanut 35 

Nut 35 

Bon-Bon Centers 25 

Bon-Bon Cream 19 

Brittle 54 

Black Walnut 56 

Date 56 

Fig 56 

Nut 57 

Peanut 54 

Brownies 42 

Butterscotch 52 

Butterscotch (soft) 53 

Cakes 101 

Angel Food 101 

Brides 104 

Devil's Food 102 

Golden 102 

Sponge 103 

Sunshine 103 

Cake Baking 99 

Cake Icing (Oriental) 104 

Candied Cherries 25 

Fruits 25 

Orange Peel 69 

Candy Hook 9 

Paddle 8 

Caramels 43 

Chocolate 44 

Full Cream 45 

Mexican Grain 46 



Page 

Maple 45 

Nut 45 

Strawberry 45 

Vanilla 43 

Center Cream 73 

Maple 74 

Centers (Making) 74 

Charlotte Russe 105 

Cherry Bounce 65 

Chocolate 15 

Chocolate Caramels 44 

Chocolate Coated Almonds__79 

Brittle 79 

Caramel 79 

Cherries 79 

Dates 78 

Fudge 79 

Fig Paste 79 

Filberts 80 

Kisses 81 

Marshmallow 78 

Nabisco 81 

Nuts 79 

Peanut Fritters 80 

Pecan Fritters 80 

Pineapple 81 

Maraschino Cherries — 81 

Wafers 79 

Chocolate Creams 77 

Chocolate Syrup 106 

Citron 25 

Cocoanut Centers 36 

Kisses 37 

Cocoa (hot) 106 

Color Pastes 16 

Corn Syrup 15 

Cream of Tartar 15 

Coffee Fondant 25 

Cream Wafers 35 

Chocolate Fudge 40 

Chocolate Taffy 48 

Cream Taffy 51 

Dates 25 

Nutted 69 

Stuffed 69 

Dipping Wire 10 

Double Boiler 10 



108 



Page 



Dragees (silver) 91 

Filbert Pyramids 80 

Flavors 15 

Fondant 19 

Maple 25 

Coffee 25 

Fondant (working) 21 

Fruit Loaf 68 

Fritters 80 

Filbert _-_ 80 

Pecan 80 

Figs 25 

Fudge 39 

Chocolate 40 

Black Walnut 40 

Maple 40 

Opera 41 

Vanilla 39 

Funnel 9 

French Chewing Taffy 49 

Fig Brittle 56 

Gelatine 15 

General Instructions 5 

Glace Nuts 61 

Gloves 10 

Grilled Nuts 62 

Glucose *__I4 

Horehound Candy 61 

How to Blanch Almonds 70 

Coat Chocolates 83 

Crack Nuts 16 

Make Bon-Bons 28 

Mould in Cornstarch 74 

Pull Taffy 47 

Read Thermometer 10 

Iced Lemon Walnuts 66 

Iced Shell Barks 66 



Kettle 8 

Kisses 49 

Cocoanut 37 

French Chewing 49 

Molasses 48 

Salt Water 50 



Marble Slab 7 

Maraschino Cherries 81 

Materials for Candy Making 13 

Mexican Penoche 65 

Milk 14 

Mould 10 

Moulding in Cornstarch 74 

Nougatines 60 



Page 

Nougat (Turkish) 66 

Non-Paraf 15 

Nutted Dates 69 

Nut Brittle 57 

Nut Puffs 65 

Nuts - 16 

Almond 17 

Black Walnut 17 

English Walnut 16 

Filbert 17 

Hickorynut 17 

Peanut 18 

Pecan 17 

Pistachio 18 

Opera Fudge 41 

Ornaments for Bon-Bons 33 

Oriental Jelly 63 

Orientals 95 

Nut 97 

Maple 98 

Coating 83 

Moulding Centers 97 

Packing Candy 71 

Paddle 8 

Paper 16 

Rice 16 

Wafer 16 

Wax . 16 

Peanut Bar 59 

Peanut Brittle 54 

Peppermint Reception Mints_52 

Pineapple (Chocolate) 81 

Pop Corn 57 

Balls 58 

Crisp 57 

Sugared 5'8 

Punch (Oriental) 106 

Puffs 64 

Nut 65 

Pineapple 64 

Reception Mints 52 

Salted Almonds 70 

Salted Peanuts 71 

Scraper 8 

Spatula 8 

Spinning Sugar 69 

Steel Bars 8 

Sugar 13 

Table Syrup 107 

Taffy 47 

Chocolate 48 

Baby Cream 51 



DEC 2 1913 

Page 



Cream Taffy 51 

Ice Cream 51 

Salt Water 48 

Molasses 48 

• Strawberry 48 

Thermometer 7-10 

Tools 7 



Page 

Funnel 9 

Candy Hook 9 

Double Boiler 10 

Thermometer 10 

Utensils for Fondant 19 

Working the Fondant — 

Figure 1 21 

Figures 2 and 3 22 

Figure 4 23 

Making Bon-Bons 27 



Page 



Turkish Nougat 66 

Water 14 

Wafers 35 

Butterscotch 53 

Peppermint 35 

Wintergreen 35 

Chocolate 36 



Page 

Box of Candy 72 

Bon-Bon Divider 71 

Coating Chocolates 82 

Figure 1 and 2 87 

Figures 3 and 4 88 

Figure 5 89 

Figure 6 90 

Figure 7 91 

Figures 8, 9, 10, 11 92 



LIST OF ILLUSTRATIONS 



110 



— — — 1 

BURNETT'S 1 

STANDARD 

Flavoring Extracts 

Are so strong that only a small 
quantity may be used to give 
a delicious flavor. Consequent- 
ly they are well adapted to be 
used in candy, as the flavors 
will not evaporate when heat 
is used. 

Guaranteed absolutely pure 
by Joseph Burnett Company 
under Pure Food and Drugs 
Act of 1 906, Serial No. 9 1 . 

We recommend and sell Burnett's 
Standard Flavoring Extracts. 

JOSEPH BURNETT COMPANY, 

BOSTON, MASS. 



THE HOME CANDY MAKERS 



BURNETT'S 

STANDARD 

GOLOR PASTES 

"U. S. Certified" 

Nothing can take their place. 
Absolutely harmless, perfectly 
pure, bright in hue, and much 
stronger than any liquid colors. 

Burnett's Standard Color 
Pastes are made in accordance 
with the very severe U. S. 
Government Regulations re- 
garding the manufacture of 
colors. 

We recommend and sell Burnett's 
Standard Color Pastes. 

JOSEPH BURNETT COMPANY, 

BOSTON, MASS. 



THE HOME CANDY MAKERS 



